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Grilled Peach and Arugula Salad

Grilled Peach and Arugula Salad

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With ripe peaches, peppery arugula, goat cheese, and a honey-lemon dressing.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Scale

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve:
    • Drizzle the remaining dressing over the top just before serving.
    • Serve immediately and enjoy the vibrant flavors of this fresh and summery salad.

Notes

  • 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.
  • Author: Lindsey Chastain
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
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