Baby Arugula Salad with Grilled Peaches and Strawberries

If you're making this pizza, this salad almost makes itself. If you're not making a grilled peach pizza, you need to (a) think carefully and deeply about why you would deny yourself such indescribable happiness and (b) decide to make one after all. But let's say your flour has been abducted by muffin-obsessed aliens and it's a national holiday and your neighbors have locked their doors and shuttered their windows in a selfish strategy to hoard all their own flour for their own grilled pizzas and they've removed the ladder that used to go up to your Plan B secret entrance on their second floor so you really, really, really can't make any pizza. None at all.

In that case, you are allowed to make this salad without its grilled pizza accompaniment. Note that you can use just peaches or just strawberries or both, depending on what the aliens have left you. And sorry about the aliens. And the paranoid flour-hoarding neighbors. Especially if I'm one of them.

Ingredients
2-3 handfuls baby arugula
Olive oil
1 handful of strawberries, halved lengthwise and sliced
Half a peach, or two halves, grilled and sliced
A couple slices of prosciutto, torn or cut into pieces or strips (optional)
Kosher salt and freshly ground black pepper
2 pinches chopped fresh rosemary, or more to taste
2 tbsp balsamic vinegar, simmered until volume reduces by half

Toss the arugula in enough olive oil to coat very lightly, sprinkle in a pinch of rosemary, then arrange on salad plates. Top with the fruit and add prosciutto here and there if desired. Sprinkle with another pinch of rosemary, a pinch of salt, and some freshly ground pepper, and drizzle with balsamic reduction.

Serves 2.