Wednesday, October 16, 2013

Grilled Peach Salad

I love peaches, but grilled peaches are divine! They are addicting. And this salad is simple, but so good. The recipe came from Feasting at Home, but the recipe had a much longer name. Since I didn't use most of the ingredients in the name, I just shortened it here. I didn't find purple basil or nasturtiums, and used feta cheese instead of goat cheese. You can throw in whatever delicious ingredients you like. I wish I had more peaches so I could make this again.
Grilled Peach Salad
3 Ripe, delicious smelling peaches, halved
6 o.z arugula (or other favorite green)
Slightly firm, mild sheep’s milk cheese, chèvre, or fresh goat cheese, or even queso fresco or fresh mozzarella (nothing too salty like feta)
1/8 c. Toasted slivered almonds
Purple basil leaves

White Balsamic Vinaigrette:
2 1/2 T. white balsamic vinegar
1 T. honey or agave
4 T. olive oil
Pinch salt
Cracked pepper
1. T fresh orange juice

Mix the vinaigrette ingredients together in a bowl or jar.
Half the peaches, scooping out pit. Brush with a little of the vinaigrette and place on a grill preheated to medium. Let grill for 4-6 minutes uncovered until they have noticeable grill marks. Using a metal spatula gently turn over and grill one more minute. Try to keep peach in tact. Cut peaches into wedges.

Toss greens and purple basil leaves and slivered almonds with some of the vinaigrette. You will have some left over. Make a bed of greens, and place grilled peaches on top and bits of cheese. Sprinkle witih purple basil and nasturtium petals

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