This salad came together super quickly and with stone fruit coming into season this would be good with nectarines or plums too. Other veggies can be added if you like, but I decided to keep it simple so the sweetness of the peaches and the bitter and peppery flavors of the fresh arugula would be the star. And who ever said no to goat cheese? I know I never have.
Gathered up the ingredients. Some quick pickled onions would also add a nice zing.
Before putting the peaches on the grill, brush them with a mix of olive oil and balsamic vinegar.
Then put it all together. Tip: dress the the arugula first, then top with peaches, goat cheese and sunflower seeds. Serve with extra dressing on the side.
Grilled Peach, Arugula & Goat Cheese Salad
For the salad:
2 ripe peaches, cut into 8ths
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 bag fresh arugula
crumbled goat cheese
toasted sunflower seeds (walnuts or almonds would work well too)
For the dressing:
3 Tablespoons balsamic vinegar
1/4 cup olive oil
1 teaspoon dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
To prepare dressing, put all ingredients into a jar with a tight lid. Shake vigorously to mix all ingredients. Set aside.
Heat a grill pan on the stove over medium to medium high heat. Mix 1 tablespoon each of olive oil and vinegar in a small bowl. Use a pastry brush to brush oil mixture on cut sides of peaches. Spray grill pan to avoid sticking and place peaches cut side down. Cook for 2-3 minutes and then turn over to other side to get those dark grill marks. You may need to cook them in two batches. When peaches are done, put on a place and set aside to cool a bit.