By on August 6, 2013 in Recipes with Stonefruit


Roasted Good 4 U Peach and Nectarine Salad
Prep time

Cook time

Total time


Serves: 6

  • 4 Tbsp. unsalted butter
  • 2 Tbsp. fresh lemon juice (from 1 lemon)
  • 2 Tbsp.honey
  • 3 Good 4 U peaches, peeled, halved, pitted
  • 3 Good 4 U nectarines, peeled, halved, pitted
  • ½ (6‐oz.) package fresh mozzarella, cut into
  • ½‐inch cubes
  • 2 cups arugula
  • 2 Tbsp. extra virgin olive oil
  • ¼ tsp. salt
  • ¼ tsp. freshly ground pepper
  • 6 prosciutto slices

  1. Preheat oven to 400°F. Combine butter, lemon juice, and honey in a small bowl. Microwave on HIGH 90 seconds or until butter is melted.
  2. Place peaches and nectarines in a baking dish; pour over butter mixture, tossing to coat. Arrange, cut
  3. sides down, in a single layer.
  4. Bake at 400° for 15 minutes, brushing with juices after 10 minutes. (If the juices begin to burn, add a
  5. little water and cover the pan loosely with foil.) Remove from oven, and turn peaches cut sides up.
  6. Place a cube of mozzarella cheese in center of each peach and nectarine half. Return to oven, and bake 5 more minutes or until cheese begins to melt. Reserve juices.
  7. Toss arugula with olive oil, salt, and pepper. Arrange arugula on a serving platter, and top with
  8. prosciutto; top with peaches and nectarines. Drizzle peaches and nectarines with 1 to 2 tablespoons
  9. reserved pan juices.

Nutrition Information
Calories: 258 Fat: 16 g Saturated fat: 7 g Sodium: 572 Dietary Fiber: 3 g Protein: 9 g Cholesterol: 42 mg