Today I’m cooking with peaches, one of my favorite summer fruits. Below I’m sharing a simple recipe for a salad I put together last week after a day of cooking with sea bass. I was exhausted from cooking and wanted to do something simple and easy, so I grilled a peach and added some prosciutto I had left over from one of my bass recipes. And I got this light but filling dinner salad. I garnished it with some of the chaubier cheese I got for Bastille Day. It’s a goat and cow’s milk cheese that’s soft but hard enough to shave onto the salad. Enjoy!