Wednesday, August 21, 2013

Grilled Peach & Arugula Salad

I came up with this recipe because of a mentally-scarring dinner I had on Cape Cod. My entree was meant to be cajun salmon over field greens, garnished with mango and grilled peaches. Sounds delicious, right? While the fish was cooked well, the peaches were an insult. Not only were they not grilled, they were obviously straight out of a can!!

So I find myself a week later still trying to feel the void left by the canned peaches. So I decided to grill my own! And then I tossed together some elements I thought would work, and am happy to report it was a successful experiment.

I have made a pizza with peaches and balsamic, so I chose to make a balsamic reduction. Peppery arugula is a good contrast to the sweet fruit, as is a little tang from goat cheese. I also included some artisan sopressata I got on special at Whole Foods, but you could skip the protein or go with grilled chicken or perhaps some bacon as well.

Grilled Peach & Arugula Salad

1/4 cup balsamic vinegar
3 peaches, pitted and cut into 6 wedges each
1 tbs. olive oil
salt & pepper
10 oz. bag of arugula
large handful of sliced sopressata
2 tbs. crumbled goat cheese

Bring vinegar to a boil in a small saucepan over medium-high heat. Lower the heat and simmer until it's reduced, for about 2 minutes. Remove from heat.

Meanwhile, grill peaches either on an indoor grill pan or outdoor grill. I used an indoor pan that I first greased with a little coconut oil. I cooked the peaches on high for about a minute each side, until they have grill marks but were still firm.

Combine olive oil with salt and pepper in a large bowl, stirring with a whisk. Add arugula and toss to coat. Top arugula with grilled peaches and meat. Drizzle balsamic reduction on top and sprinkle on cheese.

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