Grilled Peach Salad
This week we have a simple yet impressive salad recipe. Everyone enjoys a nice salad, but lets be honest; sometimes salad can get a little old. If the wimpy greens and gloopy ranch dressing just isn’t cutting it, we’ve got you covered. With peach season around the corner, I can’t think of a better way to eat the juicy stone fruits than in a fresh salad. Grilling the peaches brings out their natural sugars and caramelizes the outside adding extra flavor. Paired with spicy arugula, salty mozzarella, crunchy onions, and toasted pine nuts, this salad is a light option packed with flavor and far from boring. And to make it even better, the salad is dressed in rich and sweet balsamic glaze to bring it altogether. Simple enough for a quick weeknight meal but fancy enough to impress at your next dinner party.
¼ cup balsamic vinegar
1-2 tablespoons of honey
2 tablespoons extra virgin olive oil
5oz of baby arugula blend
1 small red onion, thinly sliced
fresh mozzarella, sliced
¼ cup pine nuts, toasted
Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat and stir in honey one tablespoon at a time tasting for preferred sweetness. Set aside.
Cut each peach into six even wedges and drizzle with 1 tablespoon olive oil. Place wedges on a non-stick grilling pan over medium high heat. Grill for 30 seconds on each side, or until grill marks appear. Remove from grill and set aside.
Place arugula and greens on a serving platter and drizzle the remaining olive oil on the greens. Top with onion slices, mozzarella, grilled peaches, and toasted pine nuts. Drizzle the balsamic glaze over the salad, salt and pepper to taste.
Best served with prosciutto slices. Enjoy! Click the video below to see the process in action.
Post Written by Kayla V.