Arugula with Grilled Peaches and a Sherry Vinaigrette

Arugula with Grilled Peaches and a Sherry Vinaigrette

by Dr. Kellyann
Table of Contents

    The combination of flavors makes this salad very complex: spicy/peppery arugula, salty prosciutto, sweet caramelized peaches, and fragrant sherry vinegar.

    To serve as an entrée luncheon salad add another ounce or two of prosciutto and several more peach slices.

    If you occasionally indulge in a bit of cheese, top with feta or a bit of goat cheese for an even more complex flavor combination.

    *How to cut basil ribbons: make a stack of 3 or 4 basil leaves that are about the same size. They should be facing the same way. Roll them together lengthwise as if you were rolling a cigar. Using a sharp knife,cut across the basil roll in 1/8-inch cuts.

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    Dr. Kellyann Petrucci

    About the Author

    Dr. Kellyann Petrucci

    M.S., N.D. · Board-Certified Naturopathic Physician · New York Times Bestselling Author

    Dr. Kellyann Petrucci is a board-certified naturopathic physician, certified nutrition consultant, and New York Times bestselling author with over 20 years of clinical experience. She is the creator of the Bone Broth Diet and Cleanse + Reset programs, and author of multiple bestselling books including Dr. Kellyann's Bone Broth Diet, The 10-Day Belly Slimdown, and The Bone Broth Breakthrough.

    Dr. Kellyann completed postgraduate work in biological medicine at the Paracelsus Clinic in Switzerland and is a regular health expert on Good Morning America, The Dr. Oz Show, Good Day LA, and other nationally televised programs. She is also the host of two PBS specials: 21 Days to a Slimmer, Younger You and The 10-Day Belly Slimdown.