Grilled Peach and Arugula Salad with Fresh Goat Cheese - WSMV News 4

Grilled Peach and Arugula Salad with Fresh Goat Cheese

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Prep Time: 10 min.

YIELD 4 servings


3 tablespoons balsamic vinegar

1 tablespoon fresh lemon juice

1 tablespoon honey

½ tablespoon Dijon mustard

½ cup olive oil

1 small shallot, minced


2 peaches

5 cups baby arugula leaves

3 ounces goat cheese, crumbled

¼ cup pistachios, shelled


FIRST In a medium bowl, whisk dressing ingredients together and season with salt and freshly ground black pepper. 

NEXT  Cut peaches in half and remove pit.  Grill, face down, over medium-high heat on a well oiled grill or indoor grill pan.  Grill for 3 minutes or until grill marks form, flip peaches and continue grilling for an additional 2 minutes. 

LAST Slice peaches and toss with arugula in a large bowl, drizzle with enough dressing to lightly coat.  Top salad with crumbled goat cheese and pistachios and serve.  Any leftover dressing will keep in the refrigerator for up to 3 days

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