Grilled Peach Salad3 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 saltCracked 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