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Grilled Peach and Arugula Salad With Goat Cheese


This salad showcases ripe peaches in season. Use a local variety of white or yellow peach, or donut peaches, which are smaller than regular ones. Balsamic vinegar can be reduced to a syrupy consistency to make a delicious condiment for grilled fruit and salads.

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  • 3 tablespoons balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey
  • 1/2 tablespoon Dijon mustard
  • 1/2 cup olive oil
  • 1 small shallot, minced
  • 2 peaches
  • 5 cups baby arugula leaves
  • 3 ounces goat cheese, crumbled
  • 1/4 cup pistachios, shelled


Servings 4
Adapted from


Step 1

In a saucepan over medium-high heat, bring the 1/2 cup vinegar to a boil. Reduce the heat and simmer until the vinegar is thick enough to coat the back of a spoon. Let cool.

Cut the peaches in half lengthwise and remove and discard the pits. Cut each half into 6 wedges. Place the wedges in a shallow dish, sprinkle with the brown sugar and drizzle with the 2 Tbs. vinegar.

Prepare a medium-hot fire in a grill. Brush and oil the grill grate or a vegetable-grilling basket.

Arrange the peaches on the grate or in the grilling basket directly over medium-high heat. Grill, turning once, until grill marks appear, about 1 minute per side. In a medium bowl, whisk dressing ingredients together and season with salt and freshly ground black pepper.

LAST Slice peaches and toss with arugula in a large bowl, drizzle with enough dressing to lightly coat. Top salad with crumbled goat cheese and pistachios and serve. Any leftover dressing will keep in the refrigerator for up to 3 days


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