4 peaches, halved & seeded
1 tsp cinnamon
2 tbsp grape seed oil
8 baby fennel, blanched
1 cup corn
8 slices prosciutto
4 cup arugula
1 cup shaved parmesan
2 tbsp balsamic vinegar
4 tbsp soya bean oil
8 leaves sweet basil
sea salt & white pepper

Method:
Toss the halved peaches and baby fennel in the grape seed oil. Then grill on the barbeque on high, just enough to give a charged flavour.

While the peaches and fennel are on the grill, mix the balsamic vinegar, soya bean oil and cinnamon.

Remove the peaches from the grill and slice.

Then add the grilled peaches and fennel to the balsamic dressing. Season with sea salt and ground white pepper.  Set aside and allow to cool.

Once cold add the arugula, corn, fresh basil leaves, parmesan and toss.

Layer the salad with the proscuito on the plate and drizzle any remaining dressing from the bowl over the salad and serve.

Serves 4 salads.