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For the Salad:
- 4 ripe peaches, halved and pitted
- 6 cups fresh arugula
- 1/2 cup crumbled goat cheese
- 1/4 cup toasted almonds, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup pomegranate seeds (optional)
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste

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Prepare the Peaches:
- Preheat your grill or grill pan to medium-high heat.
- Lightly brush the peach halves with olive oil.
- Grill the peaches cut side down for about 3-4 minutes, until they are caramelized and have grill marks. Flip and grill for another 2-3 minutes. Remove from the grill and let them cool slightly. Once cooled, slice each half into wedges.
Make the Dressing:
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard. Season with salt and pepper to taste.
Assemble the Salad:
- In a large salad bowl, combine the arugula, red onion, and half of the toasted almonds.
- Drizzle about half of the dressing over the arugula mixture and toss gently to combine.
Add the Toppings:
- Arrange the grilled peach wedges on top of the salad.
- Sprinkle the crumbled goat cheese, remaining toasted almonds, and pomegranate seeds (if using) over the salad.
Serve:
- Drizzle the remaining dressing over the top just before serving.
- Serve immediately and enjoy the vibrant flavors of this fresh and summery salad.

You can substitute feta cheese for goat cheese if you prefer a slightly saltier flavor.
To add a bit of crunch, you can include some crispy prosciutto or bacon bits.
If you don’t have a grill, you can also caramelize the peaches in a hot skillet.