• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Cook me joy

  • Recipes
    • BREAKFAST
    • SALAD AND SOUP
    • FISH AND SEAFOOD
    • MEAT AND POULTRY
    • PLANT BASED
    • SWEETS AND DESSERTS
  • Contact me
  • Subscribe
menu icon
go to homepage
  • Recipes
    • BREAKFAST
    • SALAD AND SOUP
    • FISH AND SEAFOOD
    • MEAT AND POULTRY
    • PLANT BASED
    • SWEETS AND DESSERTS
  • Contact me
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
    • BREAKFAST
    • SALAD AND SOUP
    • FISH AND SEAFOOD
    • MEAT AND POULTRY
    • PLANT BASED
    • SWEETS AND DESSERTS
  • Contact me
  • Subscribe
×

Home » RECIPES

Published: Jun 21, 2020 . Modified: Feb 13, 2022 by Joy Cadwising · No Comments

ARUGULA SALAD WITH GRILLED PEACHES AND HONEY –BALSAMIC GLAZE

Jump to Recipe Print Recipe
ARUGULA SALAD WITH GRILLED PEACHES AND HONEY –BALSAMIC GLAZE
ARUGULA SALAD WITH GRILLED PEACHES AND HONEY –BALSAMIC GLAZE

Arugula is one of my favorite greens that I could use in every dish. I always enjoy the strong peppery flavor and spiciness, that’s what makes it stand out to other greens.
The bite in wild (especially) arugula comes from Iso-thiocyanates, which are phytochemicals that neutralize carcinogens in the body.

ARUGULA SALAD WITH GRILLED PEACHES AND HONEY –BALSAMIC GLAZE

No ratings yet
Print Pin
Servings: 4
Calories:

Ingredients  

  • 1 package (2 oz) arugula
  • 4 firm-ripe peaches
  • ½ cup goat cheese or more
  • ½ cup sliced almonds, toasted
  • ¾ cup balsamic vinegar
  • ½ cup honey
  • Nice olive oil for drizzling
  • Salt and pepper to taste

Instructions

Balsamic glaze

  • Add the honey and balsamic vinegar in a small saucepan and let it simmer for 10 minutes or until nice and thick but pourable then set aside.

Grilled Peach

  • Turn on the barbeque grill to 350 F ( or use a grill pan if you prefer)
  • Slice the peach in half and remove the pit
  • Grill the peach halves, cut side down for 5 minutes, or until nicely charred and warm through. Turn upside down and baste with the balsamic glaze. Continue grilling until fully cook and tender, and the skin removes easily from its flesh
  • Remove the peaches from the grill then peel the skins.

Assembly

  • Arrange the arugula on the plate and pile the peach on top. Top with goat cheese, drizzle more balsamic glaze, and olive oil around. Sprinkle the almond slices, a few grinds of black pepper and salt to taste. Serve immediately while the peaches are warm.
Did you make this recipe?Mention @cookmejoyathome or tag #cookmejoy on Instagram so we can admire your masterpiece!🌟

Become a part of our family. All the recipes delivered straight to your inbox.

More RECIPES

  • Summer watermelon lemonade
  • Amazing tropical salad with pineapple dressing
  • The easiest chocolate fudge cake
  • Cilantro-lime grilled chicken

Sharing is caring!

  • Facebook
  • Twitter

Primary Sidebar

Hi! I'm Joy. I'm Happy you are here!!

I'm a Filipina, former Elementary teacher and now a full-time cook/housekeeper-food blogger living in Ontario, Canada. The recipes you'll find here are a reflection of what I cooked and learned from all the families I worked for, more importantly, I'm a passionate home cook! Favorites include a picnic in the park, a big bowl of pho and jackfruit.

Learn more about me

Latest recipes

  • Simple green mango salad
  • Sautéed zucchini with garlic and oregano
  • Gingery quinoa and mushroom soup with turmeric
  • Beef meatballs and cherry tomatoes in the oven

Footer

cook me joy in green color for Logo

Privacy Policy

Contact

Copyright © 2022 Cook me joy, All Rights Reserved.