FIRST In a medium bowl, whisk dressing ingredients together and season with salt and freshly ground black pepper.
NEXT Cut peaches in half and remove pit. Grill, face down, over medium-high heat on a well oiled grill or indoor grill pan. Grill for 3 minutes or until grill marks form, flip peaches and continue grilling for an additional 2 minutes.
LAST Slice peaches and toss with arugula in a large bowl, drizzle with enough dressing to lightly coat. Top salad with crumbled goat cheese and pistachios and serve. Any leftover dressing will keep in the refrigerator for up to 3 days
Grilled Peach and Arugula Salad with Fresh Goat Cheese
A Gena Knox Original
YIELD 4 servings
3 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1 tablespoon honey
½ tablespoon Dijon mustard
½ cup olive oil
1 small shallot, minced
5 cups baby arugula leaves
3 ounces goat cheese, crumbled
¼ cup pistachios, shelled
Peaches are a very dynamic fruit, able to be made into the sweetest of dishes as well as complement the most savory steaks.
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