Peach, Arugula & Goat Cheese Salad
This delightful and refreshing salad combines the sweetness of ripe peaches with the peppery kick of arugula, all brought together with a tangy balsamic reduction and creamy goat cheese crumbles. Grilling the peaches adds a smoky depth to the dish, making it a perfect balance of flavors and textures. Ready in minutes, this salad is a colorful and flavorful addition to any summer meal.
— Constant Cookbook
Ingredients
- 1/2 cup plus 2 Tbs. balsamic vinegar
- 2 firm, ripe peaches
- 2 Tbs. firmly packed light brown sugar
- 2 bunches arugula (about 2 cups), tough stems removed
- 2 Tbs. grapeseed oil
- Salt and freshly ground pepper, to taste
- 1/4 lb. fresh goat cheese, crumbled
Instructions
- In a saucepan over medium-high heat, bring the 1/2 cup vinegar to a boil. Reduce the heat and simmer until the vinegar is thick enough to coat the back of a spoon. Let cool.
- Cut the peaches in half lengthwise and remove and discard the pits. Cut each half into 6 wedges. Place the wedges in a shallow dish, sprinkle with the brown sugar and drizzle with the 2 Tbs. vinegar.
- Prepare a medium-hot fire in a grill. Brush and oil the grill grate or a vegetable-grilling basket.
- Arrange the peaches on the grate or in the grilling basket directly over medium-high heat. Grill, turning once, until grill marks appear, about 1 minute per side.
- In a large serving bowl, combine the arugula and oil and toss to coat. Season with salt and pepper. Arrange the grilled peaches on top of the arugula. Drizzle with the reduced balsamic vinegar, sprinkle with the goat cheese, and finish with a few grindings of pepper. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>On the Grill,</i> by Willie Cooper (Oxmoor House, 2009).
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