Califonia Bountiful
Side Dish

Grilled peach salad with peach balsamic vinaigrette

Grilling is an excellent way to enhance the natural sweetness of peaches and other summer fruit. "This is an awesome recipe—something everyone can do," Rollo said.

Chef/owner Jonathan Rollo
Greenleaf Gourmet Chopshop

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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

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

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