Grilled Peach & Arugula Salad with Blue Cheese
Parade magazine, July 9, 2017
Serves 4

Preheat grill to high. In a large serving bowl, whisk together 3 Tbsp extra-virgin olive oil, 1 Tbsp balsamic vinegar and salt and freshly ground black pepper to taste; set aside. Halve and pit 2 peaches; cut each into 6 wedges. Brush wedges with oil; grill 30 seconds on each side. Add 5 oz. (about 8 cups) baby arugula and 1/2 cup thinly sliced red onion to dressing; toss gently to coat. Arrange peaches on top. Garnish with 1 oz. crumbled blue cheese and 1/4 cup chopped toasted hazelnuts.

Use any variety of peach.

Substitutions
  • For peaches: Nectarines or plums
  • For arugula: Baby spinach
  • For blue cheese: Goat cheese or feta
  • For hazelnuts: Walnuts, almonds, or pecans