Grilled Peach and Arugula Salad

Ingredients

  • ¼ cup olive oil
  • 2 Tbsp balsamic vinegar
  • 1 tsp honey
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 4 small or 2 medium ripe, but firm peaches, cut in half and pits removed
  • olive oil, for brushing
  • 5 ounces baby arugula (about 5 cups)
  • ½ cup blueberries
  • ¼ cup goat cheese crumbles
  • ½ cup candied pecans

Directions

  • Step 1:

    Place the dressing ingredients into a small bowl and whisk vigorously until well combined. Set aside

  • Step 2:

    Brush the cut sides of the halved peaches with olive oil.

  • Step 3:

    Place cut side down on preheated grill or grill pan over medium heat. Brush the tops with more olive oil.

  • Step 4:

    Cook for 4-6 minutes, or until grill marks form and the peaches start to soften.

  • Step 5:

    Flip the peaches and cook for an additional 3-5 minutes, or until peaches are soft.

  • Step 6:

    Remove from grill, let cool, and slice.

  • Step 7:

    Place the arugula in a large bowl. Add the blueberries, goat cheese, pecans and grilled peaches. Toss with the dressing and serve immediately.