Ingredients:

2 Peaches (ripe but still firm), halved and pitted

4 oz. log Chèvre (Drake Family Farms)

¼# Prosciutto Ham, thinly sliced (Creminelli)

a few handfuls Tender Greens (I used a spicy blend of arugula, mizuna, and leaf lettuces)

a sprig or 2 Fresh Tarragon, leaves removed

a small bunch of Chives, chopped

Extra Virgin Olive Oil (leave out if Hardcore)

Honey Wine Vinegar (Slide Ridge)

Directions:

Light a medium-hot grill. Alternatively, preheat the oven to 450°. Cut the log of chèvre into 4 even pieces. Press a piece of cheese into each peach half. Grill or roast until the peach is quite soft (but before it starts to fall apart) and the cheese is warm and melty, 5-8 minutes.Meanwhile, toss the greens and herbs with a little olive oil, salt, and pepper. Taste and adjust, if needed. Add a drizzle of vinegar and toss again. Arrange the peaches on a platter or divide between 4 plates. Mound the greens on the platter and arrange the sliced prosciutto along side.