grilled
as
om
T h
ARUGULA SALAD WITH
GRILLED PEACHES,
BLUEBERRIES, GOAT
CHEESE AND ALMONDS
I love fresh peaches! This versatile
fruit stands up to the heat of a hot grill,
while the rest of the ingredients contribute
to balance the flavors. Sweet and tart
combined with peppery arugula, creamy
goat cheese, and crunchy almonds make
this beautiful salad perfect for a light
dinner.
HONEY BALSAMIC DRESSING INGREDIENTS
4 Tbsp.
olive oil
3 Tbsp.
white balsamic vinegar
2 tsp
honey
sea salt and crushed black
pepper, to taste
SALAD INGREDIENTS
3
ripe peaches, cut in half, pits
removed
10 cups
arugula
1 cup
fresh blueberries
1 handful
toasted almonds
2-4 oz
fresh goat cheese
HONEY BALSAMIC DRESSING INSTRUCTIONS
In a small bowl or jar, whisk together the olive oil,
vinegar, honey, salt, and pepper.
SALAD INSTRUCTIONS
Preheat the grill on high heat. Brush the peach
halves with the dressing, then place them, cut side
down, on the hot grill. Grill for about five minutes,
or until the peaches are soft and have grill marks.
Remove from the grill, let cool to room temperature,
and slice into wedges.
Place the arugula in a large salad bowl, drizzle with
salad dressing and gently toss. Arrange in a large
salad bowl or platter. Top with sliced grilled peaches,
blueberries, almonds, and fresh goat cheese and
serve immediately. - Recipe by Rob Thomas, www.chefrob.ca