Grilled Peach & Arugula Salad

Fresh and delicious summer salad. Lots of variations possible.

Yield:
4 servings
Category:
Salads and Dressings
Cuisine:
Canadian
Prep Time:
15 min
Cooking Time:
Total Time:
15 min

INGREDIENTS:

  • Salad Ingredients:
  • 2 - 4 ripe peaches, apricots, pluots or nectarines, pitted and halved
  • 3 cups baby arugula, microgreens, baby spinach or other favorite greens
  • 1/3 cup chopped almond, pecans, hazelnuts or walnuts, toasted
  • 1/3 cup crumbled goat, blue, feta, or cottage cheese
  • Vinaigrette Ingredients:
  • 3 Tbsp. olive oil
  • 2 Tbsp. balsamic vinegar, slightly reduced in a small saucepan. or 1 tbsp lemon juice
  • freshly ground black pepper and salt

DIRECTIONS:

  1. Brush all sides of the peaches lightly with 1 Tbsp. (or less) of olive oil. Grill the peaches over a medium fire until they brown lightly and begin to soften slightly, 4 to 6 minutes on each side. (Or you can grill the peaches on the stove in a grill pan!) Transfer the grilled peaches to a platter and let them cool slightly. When cool enough to touch, cut each half into 1/2-inch-thick wedges.
  2. Meanwhile, in a small bowl, whisk together the balsamic vinegar and olive oil, along with a pinch of salt and a few grinds of fresh pepper to taste. Divide the greens among 4 salad plates. Top each salad with a sprinkling of cheese and pecans. If using cottage cheese, place it beside the greens and peaches. Arrange 4 or 5 grilled peach wedges atop the greens. Finally, drizzle the balsamic dressing over the other ingredients. Serve immediately.

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