- Light the grill and preheat it to medium high. Brush the flesh of the peach quarters with olive oil to prevent sticking on the grill grates. Grill the peaches for about 1 minute on each side of the flesh (no need to grill the skin side) or until deep grill marks form.
- If desired, toast the walnuts in a small skillet over medium heat for about 5 minutes or until fragrant and browned.
- To assemble the salad, toss the greens with the fresh basil leaves. Arrange the grilled peaches and prosciutto slices among the greens, then top with walnuts and a healthy drizzle of honey mustard vinaigrette.
Keywords: Grilled Peach & Walnut Salad with Honey Mustard Vinaigrette