Oh those gorgeous juicy peaches are back, and this is my new favorite way to use them. The recipe came from (of all places) Parade Magazine. Perfect for a night when you already have the barbeque fired up, as you grill the peach slices for about a minute before tossing with arugula, red onion, blue cheese and nuts. A simple balsamic dressing is perfect with this.
The recipe offers options…spinach instead of arugula, goat cheese or feta instead of blue, walnuts, almonds or pecans for the hazelnuts. I have made this twice, both times with feta and almonds. Use what you have on hand; its all good.
1 Tbs. balsamic vinegar
3 Tbs. extra virgin olive oil
Salt and pepper
2 peaches
5 ounces (about 8 cups) baby arugula
1/2 cup thinly sliced red onion
1 ounce blue cheese
1/4 chopped toasted hazelnuts
Preheat grill to high (or use a grill pan). In a large serving bowl, whisk together the olive oil, vinegar, salt and pepper to taste; set aside. Halve and pit the 2 peaches; cut each into 6 wedges. Brush wedges with oil; grill 30 seconds on each side. Add the arugula and red onion to the dressing in the bowl; toss gently to coat. Arrange peach slices on top. Garnish with the blue cheese and chopped toasted nuts. Serves 4.
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