Grilled Peach, Almond and Arugula Salad
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Grilled Peach, Almond and Arugula Salad
The spicy bitterness of the arugula, the sweetness of the grilled peaches, and toasted almonds and ginger topped with balsamic vinaigrette make this refreshing summer salad really terrific.
Yield: 8 servings
- Salad:
-
2
cups fresh Arugula, washed & dried
-
6
cups fresh mixed greens, washed & dried
-
3
freestone peaches, grilled & sliced
- ½
- ¼
- 2
- Balsamic Vinaigrette:
- ¼
- 2
- ½
-
Salt and black pepper to taste
Blanch the peaches for 30 to 60 seconds and peel with a paring knife, then cut in half and remove the stones.
Brush the grill clean and spray the grates with cooking spray or brush them with salad oil before lighting the grill. Pre-heat your grill to medium heat. Place the fruit, cut-side down on the grill and cook, uncovered, until lightly browned, about 5 minutes. Turn over and continue grilling until the fruit is tender but not mushy, about 5 minutes longer.
Making your own Balsamic Vinaigrette is simple and enables you to add an additional level of freshness to your salad. Blend together the vinegar, mustard, salt, and pepper, then slowly add the oil to create an emulsion.
Toss all ingredients together in large bowl with Balsamic Vinaigrette.
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- Grilled Peach, Almond and Arugula Salad
