Grilled Peach and Speck Salad

I was hungry and saw the last peach on the counter. Peaches can be savory too. Have you ever grilled a peach?? Maybe not. Try this one and discover how peaches can be savory and sweet at the same time. There is only a few weeks left of delicious peach recipes so I've been experimenting with all kinds of ways to use them. This one was fun to make.
I bought some speck (aka schinkenspeck) at the deli counter the other day for a different recipe I had intentions of making. I've forgotten what that recipe was now..... but it happened to be a perfect pairing for peaches! It basically tastes like a cross between prosciutto and bacon. You can use prosciutto too or something similar. Super delicious. I made this just for me but it would be easy to scale up to feed more as a fancy appy at your next dinner party.

IF you have a griddle pan (which is what I used) preheat it on medium heat.  You can also use your BBQ.
CUT a peach in half and twist to separate and remove the pit. Cut in half again and drizzle pieces with a little olive oil. Sprinkle with a bit of rosemary and a pinch of salt and pepper. Place cut sides of peach on grill until they are softened and have nice grill marks.
MAKE a simple, creamy vinaigrette for the salad by combining about 1 Tbsp of red wine vinegar, 3 Tbsp of olive oil, 1 Tbsp of Greek yogurt, 1 tsp of dried or fresh tarragon and a pinch of salt and pepper in a small dish. Toss a big handful of pretty salad leaves in the vinaigrette and arrange on a plate.
THINLY slice your speck or prosciutto into thin ribbons and arrange on top of greens with the grilled peaches and sprinkle some crumbled goat cheese or feta cheese on top! NUM!