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.
- 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
Adapted from Williamssonoma.com
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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