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RECIPES

Grilled Peach Salad with Roquefort and Arugula

4 peaches, just shy of perfectly ripe
7 Tbsp Vera Jane’s Extra-Virgin Olive Oil
Salt and pepper to taste
4 cups arugula
2 Tbsp Aunt Angie’s Balsamic Vinegar or sherry vinegar
4 oz crumbled Roquefort or blue cheese
1/3 cup toasted pecans
4 slices prosciutto, crisped in oven

Preheat grill to medium heat. Cut the peaches in half through the stem end and discard the pits. Brush all surfaces with 1 Tbsp olive oil and sprinkle with salt and pepper. Grill the peaches over a medium fire, 4-6 minutes each side, until they brown lightly and begin to soften slightly. Transfer the peaches to a platter and let them cool. Then, cut each half into 1/2-inch-thick wedges. Place the arugula in a large salad bowl. For the dressing, combine the vinegar and remaining olive oil in a glass jar and add a pinch of salt and a few grinds of pepper. Shake vigorously to combine. Toss the arugula with the vinaigrette and divide the greens among four salad plates. Top each salad with a sprinkle of cheese and pecans, then arrange 3-4 grilled peach wedges atop the greens. Garnish with crisped prosciutto.

Makes 4 servings

Allergy Warning: Contains MilkContains Other Nuts

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