8.31.2010

Grilled Peach Salad

grilled peach and blue cheese salad

Hello, September. Here's my last stitch effort to savor summer flavors. It is high time to enjoy some peaches, because they'll soon be replaced by apples and clementines.


Grilled Peach Salad
4 cups arugula
2 sliced firm-ripe peaches
8 torn basil leaves
8 torn mint leaves
Walnuts, toasted
4 oz Blue Cheese Olive Oil for brushing on peaches
For the dressing, whisk together:
2 tablespoons balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon shallot, minced
1 lemon, juice only
1/3 cup olive oil
salt and pepper

In a dry pan, toast nuts. Set aside. Brush sliced peaches with olive oil and arrange on grill or grill pan over medium/high heat and cook 1-2 minutes on each side until the peaches are still slightly firm you and you get char lines. Toss arugula, basil, mint, nuts and cheese. Arrange peaches over salad and drizzle with salad dressing.

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