Fruit in salad is no doubt a controversial subject, but there is no denying this grilled peach salad with peppery arugula is delicious and satisfying no matter which side of the fence you land on.
Grilling the peaches gives them a caramelization that makes them both sweet and savory, and frankly absolutely delicious on their own. But combining them with the other ingredients here makes them something really special. Goat cheese adds a nice richness to help cut the acidity in the fruit, and vinegar and the pecans give a nice crunch. It’s layers upon layers of flavor that make up a perfectly composed bite. If you’re craving a little extra protein, top with grilled chicken or salmon. Add a nice crusty baguette and pair with a crisp white wine like a Chenin Blanc or a Viognier.
Grilled Peach and Arugula Salad
10 ounces arugula
3 ripe peaches
1/2 cup blueberries
1/2 cup goat cheese, crumbled
4 tbsp olive oil
3 tbsp balsamic vinegar
1 tbsp honey
1 shallot, thinly sliced
1 clove garlic, finely minced
Salt and pepper, to taste
1/2 cup pecans, chopped
- In a small bowl, whisk together olive oil, garlic, balsamic vinegar and honey. Add salt and pepper to taste. Stir in shallots.
- Cut peaches in half and remove pits with a spoon. Slice each half into thirds. Once done, brush the peaches lightly with the dressing and set them aside. Heat a grill pan to medium heat and grill peaches lightly until soft (about 4-5 minutes per side). Set aside.
- Add arugula to a large bowl. Layer peaches and blueberries on top. Drizzle in dressing and toss to coat. Top with crumbled goat cheese and pecans.