Grilled Peach Arugula Salad
By: Tree-Ripe Fruit Co.
25 Mins
Prep Time
6 Mins
Cook Time
31 Mins
Total Time
4
servings
Ingredients
Vinaigrette
- 4 tbsp Extra virgin olive oil
- 2 tbsp White balsamic vinegar
- 2 tsp honey
- 1 tsp lemon juice
- 1 small garlic clove, minced
- ½ tsp Dijon mustard
- ¼ tsp kosher salt
- ¼ tsp cracked black pepper
Salad
- 2 Georgia peaches
- 6 cups Arugula
- 1 Avocado, diced
- ½ ounce fresh Basil, torn into ½-inch pieces
- ½ cup toasted Pecans
- 3 oz Goat Cheese
Preparation
- Heat grill for medium heat. When grill is hot, clean grates.
- In a bowl combine white balsamic vinegar, honey, lemon juice, minced garlic, Dijon mustard, kosher salt, and cracked black pepper.
- Slowly add extra virgin olive oil while vigorously whisking until vinaigrette is emulsified. Refrigerate until use.
- Halve peaches and remove pit. Brush hot grill grates with vegetable oil, use a rolled-up paper towel dipped in vegetable oil and use tongs to quickly brush grates.
- Place peaches flesh side down on hot oiled grates. Grill for 3-4 minutes until peaches pull free from the grill grates. Flip peaches and grill for an additional 2 minutes. Remove from grill and set aside.
- Toss arugula, avocado, fresh basil, toasted pecans, and goat cheese together with white balsamic vinaigrette.
- Slice peaches and garnish onto salad. Serve immediately.
- Optional: Grilled chicken, steak, or salmon may be added to salad.
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