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ingredients / Yields: 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


  • 2 peaches
  • 5 cups baby arugula leaves
  • 3 ounces goat cheese, crumbled
  • ¼ cup pistachios, shelled

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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10 years ago 5 0 9743

Grilled Peach and Arugula Salad with Fresh Goat Cheese

A Gena Knox Original