Grilled Peach & Arugula Salad
Grilled Peach & Arugula Salad
Grilled Peach & Arugula Salad
Grilled Peach & Arugula Salad

Grilled Peach & Arugula Salad

David Venable

Grilled peaches add a bright touch to your greens & give you a new excuse to fire things up.

Salad

  • 24 peach slices, peeled
  • 1 pint grape tomatoes, sliced in half
  • 1 small red onion, thinly sliced
  • Salt and pepper, to taste
  • 6 oz roasted, salted Marcona almonds, divided
  • 4 oz goat cheese log
  • 5 oz baby arugula

To start the salad

Spray peach slices with nonstick spray. Heat your grill. Once hot, quickly grill the peach slices and reserve.

Dressing

  • 1 shallot, finely diced
  • 1/4 cup cider vinegar
  • 4 Tbsp fresh lemon juice
  • 4 Tbsp fresh orange juice
  • 2 tsp lemon zest
  • 2 tsp orange zest
  • 2 Tbsp honey
  • 1 cup canola oil
  • 1 Tbsp fresh chives, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper

To prepare the dressing

Place the shallots, vinegar, juices, zests, and honey in a mixing bowl. Whisk in the oil, then the chives, salt, and pepper.

Cook's Notes

Opt for frozen peaches when the fresh variety are out of season. You can also use this recipe's dressing to marinade chicken or seafood.

Print Recipe