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ARUGULA SALAD WITH GRILLED PEACHES AND HONEY –BALSAMIC GLAZE

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Servings: 4
Calories:
Ingredients Method

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

Method
 

Balsamic glaze
  1. 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
  1. Turn on the barbeque grill to 350 F ( or use a grill pan if you prefer)
  2. Slice the peach in half and remove the pit
  3. 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
  4. Remove the peaches from the grill then peel the skins.
Assembly
  1. 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.