Description
Grilled Peach and Arugula Salad with toasted almonds, fresh basil, goat cheese and a simple balsamic vinaigrette.
Ingredients
Units
Scale
- 3 ripe, delicious smelling peaches, halved
- 6 oz baby arugula (or other favorite green)
- 1/4 cup crumbled goat cheese
- 1/4 of a red onion, thinly sliced
- 1/4–1/2 cup toasted slivered almonds
- 10 basil leaves, cut into ribbons. Purple basil is pretty.
White Balsamic Vinaigrette
- 2 1/2 tablespoons balsamic vinegar ( white balsamic is nice, or use regular)
- 1 Tablespoon honey or maple syrup
- 4 tablespoonsablespoons olive oil
- generous pinch salt and pepper to taste
Instructions
- If grilling the peaches, preheat the grill. ( You don’t have to grill them)
- Mix the vinaigrette together in a small bowl or jar.
- Wash peaches, rubbing the fuzz off with your fingers under running water ( or uses a dry towel). Halvethe peaches, scoop out the seeds and brush with a little olive oil.
- Grill for 4-6 minutes over medium heat uncovered until they have noticeable grill marks. Using a metal spatula gently turn over and grill one more minute. Try to keep peach intact. Cut peaches into wedges.
- Toss greens, onions, basil leaves, slivered almonds and goat cheese in a medium bowl with some of the vinaigrette.. You may not need all.
- Place the grilled peaches on top, sprinkle witih optional nasturtium petals. Enjoy!
Notes
Grilling the peaches is optional. If peaches are very juicy and ripe, no need to grill.
Nutrition
- Serving Size: 1 cup
- Calories: 192
- Sugar: 10.9 g
- Sodium: 144.6 mg
- Fat: 14.5 g
- Saturated Fat: 3 g
- Carbohydrates: 13.7 g
- Fiber: 2.2 g
- Protein: 4 g
- Cholesterol: 4.4 mg
