Grilled Peach Salad with Roquefort and Arugula | Dorothy Lane Market

Grilled Peach Salad with Roquefort and Arugula

PREP TIME 10 mins
COOK TIME 12 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Jul 23rd, 2021
  • BY Chef Carrie Walters

Sweet peaches, crumbly Roquefort, and crisp prosciutto come together to create a salad that's sweet, savory, and irresistible. 

INGREDIENTS

  • 4 peaches, just shy of perfectly ripe
  • 7 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 4 cups arugula
  • 2 Tbsp Aunt Angie's Balsamic Vinegar of Modena
  • 4 oz crumbled Roquefort or blue cheese
  • ⅓ cup toasted pecans
  • 4 sliced prosciutto, crisped in oven

INSTRUCTIONS

1
Preheat grill to medium heat.
2
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.
3
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.
4
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.
5
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.

Reviews

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Jul 10th 2023

Great combination of flavors!

- Dell Kaser

Dorothy Lane Market says:

We're so glad to hear that you enjoyed this recipe! Thank you, Dell!

Grilled Peach Salad with Roquefort and Arugula

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 12 mins
SERVINGS 4

INGREDIENTS

  • 4 peaches, just shy of perfectly ripe
  • 7 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 4 cups arugula
  • 2 Tbsp Aunt Angie's Balsamic Vinegar of Modena
  • 4 oz crumbled Roquefort or blue cheese
  • ⅓ cup toasted pecans
  • 4 sliced prosciutto, crisped in oven

INSTRUCTIONS

1
Preheat grill to medium heat.
2
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.
3
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.
4
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.
5
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.

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