Meal Solutions

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Ingredients:

• 5 firm ripe peaches, divided
• 2 tbsp Hy-Vee Select olive oil
• Hy-Vee sea salt and Hy-Vee freshly ground black pepper, to taste
• 6 c. arugula or Hy-Vee mixed salad greens
• 8 oz sliced fresh mozzarella cheese
• 8 oz sliced Black Forest ham
• 3 tbsp Hy-Vee Select extra-virgin olive oil
• 3 tbsp Grand Selections balsamic vinegar
• 2 tbsp Hy-Vee honey
• 1 tbsp Hy-Vee Dijon mustard
• 1/2 tsp Hy-Vee sea salt
• 1/2 tsp Hy-Vee cracked black pepper

All you do

1. Preheat grill to medium. Halve and pit 4 peaches; brush both sides with olive oil. Season with salt and pepper. Place peaches, cut sides down, on grill rack. Cover grill and cook until charred and softened, 4 to 5 minutes. Turn peaches over and continue grilling until skin begins to blister and slide off, 4 to 5 minutes.
2. For each serving, divide arugula or salad greens among 4 dinner plates. Top each with 2 peach halves, 2 ounces mozzarella slices and 2 ounces ham slices. Drizzle each salad with about 3 tablespoons of Peachy Balsamic Dressing.
3. To make Peachy Balsamic Dressing, peel and pit 1 peach and place in a blender or food processor with extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, sea salt and cracked black pepper. Cover and blend or process until smooth.