Salted watermelon, cornbread, and molasses. You don’t have to look far to see how much Southerners like to mix their sweet with their salty. This summery salad, featuring Balsamic-glazed grilled peaches and shaved country ham tossed with fresh herbs and creamy goat cheese, is an elegant tribute to this unendingly popular flavor combination. For real Southern flavor, use sticky-sweet Georgia peaches.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Prepare a hot fire in a charcoal or gas grill and let the coals burn to gray ash with a slight red glow; if using a gas grill, heat the grill on medium.
Step 2
Combine 2 tablespoons of the olive oil with the vinegar, stir to combine, and brush the mixture on the cut sides of the peaches. Grill the peaches, cut side down, until golden-brown grill marks appear and the skins start to loosen, about 3 minutes. Remove from the grill. When cool enough to handle, peel and discard the skins, which should slip off easily.
Step 3
Heat 1 tablespoon of the remaining olive oil in a cast-iron skillet over medium-high heat until sizzling hot (see Know-how, page 100). Add the ham and cook until crispy, about 2 minutes per side. Remove and drain on a paper towel or brown paper bag.
Step 4
Place the arugula, herbs, remaining 3 tablespoons oil, the lime juice, and salt and pepper to taste in a large bowl and toss to mix. Chop the peaches into large chunks or quarters and add to the salad, tossing to mix. Transfer the salad to a large serving platter or individual serving plates. Break the ham into large pieces and scatter on top. Sprinkle evenly with the goat cheese and serve at room temperature.
Know-how: Cooking with Cast Iron on the Grill
Step 5
Given that you’ll already be firing up the grill to cook the peaches, there’s no need to go inside to cook the ham. Just treat the grill like a cooktop. For high heat, place a cast-iron skillet directly over the hot coals; for a slightly cooler cooking temperature, move it off to the side, away from the coals.
