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Grilled peach salad with peach balsamic vinaigrette

Recipe by:Chef/owner Jonathan Rollo
Greenleaf Gourmet Chopshop


  • Dressing
  • 2 peaches
    1/2 cup white balsamic dressing
    2 tbsp. Dijon mustard
    1 tbsp. light agave syrup
    1/2 tsp. salt
    3/4 cup olive oil
  • Salad
  • 1 1/2 peaches
    4 cups baby arugula
    1 tbsp. chiffonade fresh basil
    6 tbsp. dressing
    1/4 cup goat cheese
    1 tbsp. chopped green onion
    1/4 cup candied walnuts


For dressing: Remove pits from peaches and dice. Place all ingredients except oil in a blender and blend until smooth. With blender running, slowly add oil to incorporate. Makes about 2 cups. Leftover dressing, which is also good for marinating chicken or fish, can be stored for about a week in
the refrigerator.

For salad: Cut peaches into quarters and remove pits. Grill peach sections over medium heat until fruit starts to brown. Toss arugula and basil in a serving bowl with dressing. Arrange grilled peach sections, goat cheese, green onions and walnuts on top of greens. For added flavor, drizzle a balsamic reduction over the salad.

Serves 1

Photo: © 2017 Lori Fusaro

Califonia Bountiful