A "Taste of Summer" Salad
It's stone fruit season, and peaches are my favorite. I whipped up a super easy balsamic grilled peach salad tonight, and it was a hit. Prep time is negligible. Grill time is 10 minutes. Sweet and savory taste is memorable. I'll repeat this one weekly until all the peaches are gone.
Serving size: 4
3 large, fleshy peaches
4 cups arugula
1/4 cup goat cheese
1/4 cup slivered almonds (candied ones work well)
3 tbsp balsamic vinegar
3 tbsp olive oil
1 tbsp lemon juice
1 tsp smoked paprika
Flaky sea salt, to taste
Herbs of your choice
In a medium to large bowl, whisk together the elements for the dressing: the balsamic, olive oil, lemon juice, smoked paprika, then add pinches of the flaky sea salt in batches, to taste.
Half the peaches and remove the pits, then add them to the dressing and toss.
Place the peaches on an outdoor charcoal or gas grill, on a low to medium heat, for 5 minutes per side, save the remaining balsamic dressing to dress the salad.
While the peaches are grilling, toss the arugula into the bowl with the leftover dressing and top thoroughly.
Top dressed arugula with goat cheese, slivered almonds, and any herbs you have on hand. Cilantro or parsley work very well.
When the peaches are nice and grilled, slice the halves into thin slices and top the salad with them (while warm)
Toss and serve with sides of extra goat cheese and almonds.