ingredients
/ Yields: 4 servings
DRESSING
- 3 tablespoons balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- ½ tablespoon Dijon mustard
- ½ cup olive oil
- 1 small shallot, minced
SALAD
- 2 peaches
- 5 cups baby arugula leaves
- 3 ounces goat cheese, crumbled
- ¼ cup pistachios, shelled
preparation
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
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