Grilled peach salad with prosciutto, corn and toasted almonds

Makes: 4 servings

Prep time: 20 minutes

Cook time: 10 minutes

For the dressing:

1 tablespoon fresh lemon juice

1 tablespoon finely minced shallot 3 tablespoons extra virgin olive oil

Sea salt

Freshly ground black pepper

For the salad:

1 large ear of corn, husked

2 large peaches or nectarines, ripe but firm Extra-virgin olive oil

4 large, thin slices prosciutto

4 handfuls of baby arugula, about 4 ounces ¼ cup sliced almonds, toasted

¼ cup crumbled goat or feta cheese

1. Prepare the dressing: In a small bowl, combine the lemon juice and shallot. Whisk in the olive oil, then season to taste with salt and pepper.

2. Bring a pot of unsalted water to a boil over high heat. Add the corn, cover and remove from the heat. Let stand 5 minutes. With tongs, transfer the corn to a cutting board. When cool enough to handle, cut the kernels off the cob with a sharp knife. Reserve.

3. Prepare a grill for medium-high grilling. Halve and pit the peaches. Cut each half in half again. Brush all over with olive oil. Grill on the cut sides until the fruit is lightly charred and slightly softened, about 5 minutes.

4. Drape a slice of prosciutto on each of four salad plates (or put all four slices on one platter, if serving family style). In a bowl, combine the arugula and corn kernels and toss with just enough dressing to coat lightly. Divide among the salad plates. Top with the warm nectarine wedges. Sprinkle with almonds and feta. Serve immediately.