📖 Instructions

1. Prepare the Balsamic Glaze: In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat. Reduce heat to low and let simmer for 10-15 minutes, or until the glaze has thickened and coats the back of a spoon. Remove from heat and let cool. It will thicken further as it cools. Be careful not to burn it; burnt balsamic is NOT a good smell, believe me, I know!
2. Prepare the Peaches: Halve and pit the peaches. Lightly brush the cut sides with olive oil. This helps with the grilling and adds a subtle richness.
3. Grill the Peaches: Preheat your grill to medium heat (about 350-400°F or 175-200°C). Place the peach halves, cut-side down, on the grill. Grill for 3-5 minutes, or until grill marks appear and the peaches are slightly softened. Don’t move them around too much; let them get those beautiful char lines.
4. Assemble the Salad: In a large bowl, combine the mixed greens, arugula, and fresh basil leaves. Toss gently to combine.
5. Add the Grilled Peaches and Prosciutto: Arrange the grilled peach halves on top of the greens. Drape slices of prosciutto over and around the peaches. The saltiness of the prosciutto against the sweetness of the peaches is just *chef's kiss*.
6. Drizzle with Balsamic Glaze: Generously drizzle the balsamic glaze over the salad. I like to use a spoon to get a good, even coating. Oh, and don’t be shy; that glaze is liquid gold!
7. Add the Cheese (Optional): If using, sprinkle crumbled goat cheese or feta cheese over the salad. The tangy cheese adds another layer of flavor that complements the other ingredients perfectly. You can also use burrata for a creamier texture.
8. Season and Serve: Season the salad with a pinch of sea salt and freshly ground black pepper. Serve immediately and enjoy this symphony of flavors! Try not to eat it all in one sitting... though I can't promise you'll succeed.