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Peach and arugula salad with balsamic vinaigrette - Everything Anna
Inspired by the classic Caprese salad–tomato, fresh mozzarella and basil–reinvented here with the sweetness of fresh peaches, the tanginess of goat cheese, bitterness of arugula and a kiss of honey and balsamic. Simple and irresistible.

     

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Peach and Arugula Salad with Balsamic Vinaigrette 1
Peach and Arugula Salad with Balsamic Vinaigrette 2
  • Duration
  • Cook Time
  • Prep Time
  • Serves 4.Servings

Ingredients

  • 4 peaches, fresh, halved
  • Canola oil, for grilling
  • 1 small log soft goat cheese
  • 1 cup arugula
  • 1 cup fresh basil leaves
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • Coarse salt and freshly ground pepper

Preparation

For dressing, combine all ingredients in small jar with lid. Shake to combine.

Preheat grill to high. Lightly oil peaches and place cut side down on the grill for about 1 minute. To assemble, arrange all ingredients on a platter, drizzle with dressing just before serving. 

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