Grilled Peach Arugula Salad

Recipe Author:

Tree-Ripe Fruit Co.

Prep time: 25 Mins
Cook time: 6 Mins
Total time: 31 Mins
Number of servings: 4
  • Recipes
  • Grilled Peach Arugula Salad

This recipe features our Georgia peaches from Pearson Farm available every late June through early August.

Ingredients

Vinaigrette

  • 4 tbsp Extra virgin olive oil
  • 2 tbsp White balsamic vinegar
  • 2 tsp honey
  • 1 tsp lemon juice
  • 1 small garlic clove, minced
  • ½ tsp Dijon mustard
  • ¼ tsp kosher salt
  • ¼ tsp cracked black pepper

Salad

  • 2 Georgia peaches
  • 6 cups Arugula
  • 1 Avocado, diced
  • ½ ounce fresh Basil, torn into ½-inch pieces
  • ½ cup toasted Pecans
  • 3 oz Goat Cheese

Instructions

  1. Heat grill for medium heat. When grill is hot, clean grates.
  2. In a bowl combine white balsamic vinegar, honey, lemon juice, minced garlic, Dijon mustard, kosher salt, and cracked black pepper.
  3. Slowly add extra virgin olive oil while vigorously whisking until vinaigrette is emulsified. Refrigerate until use.
  4. Halve peaches and remove pit. Brush hot grill grates with vegetable oil, use a rolled-up paper towel dipped in vegetable oil and use tongs to quickly brush grates.
  5. Place peaches flesh side down on hot oiled grates. Grill for 3-4 minutes until peaches pull free from the grill grates. Flip peaches and grill for an additional 2 minutes. Remove from grill and set aside.
  6. Toss arugula, avocado, fresh basil, toasted pecans, and goat cheese together with white balsamic vinaigrette.
  7. Slice peaches and garnish onto salad. Serve immediately.
  8. Optional: Grilled chicken, steak, or salmon may be added to salad.

Step 1

In a bowl combine white balsamic vinegar, honey, lemon juice, minced garlic, Dijon mustard, kosher salt, and cracked black pepper. Slowly add extra virgin olive oil while vigorously whisking until vinaigrette is emulsified. Refrigerate until use.

Step 2

Halve peaches and remove pit. Brush hot grill grates with vegetable oil, use a rolled-up paper towel dipped in vegetable oil and use tongs to quickly brush grates. Place peaches flesh side down on hot oiled grates. Grill for 3-4 minutes until peaches pull free from the grill grates. Flip peaches and grill for an additional 2 minutes. Remove from grill and set aside.

Step 3

Toss arugula, avocado, fresh basil, toasted pecans, and goat cheese together with white balsamic vinaigrette.

Step 4

Slice peaches and garnish onto salad. Serve immediately. Optional: Grilled chicken, steak, or salmon may be added to salad.