Grilled Peach & Arugula Salad
Grilled Peach & Arugula Salad from Community Kitchen
This Grilled Peach & Arugula Salad from my dear food blogger friend Community Kitchen in Atlanta is the epitome of summer eating in the South. Perfectly ripe yet firm peaches paired with spicy baby arugula, homemade peach vinaigrette, and toasted Georgia pecans make for an unforgettable flavor combination. Dig in, y'all!
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Total Time: 23 minutes
- Allergens: Tree Nuts
- Servings: 6
- 4 large peaches (ripe but firm, halved)
- 8 cups baby arugula
- 1/2 cup parmesan (freshly shaved)
- 1 tablespoon peach preserves
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey
- 2 tablespoons champagne vinegar
- Sea salt (flaky)
- Pepper (freshly ground)
- 1/4 cup toasted pecans
In small food processor, add peach preserves, honey, champagne vinegar, and dash of sea salt and pepper, and process until smooth.
Slowly add olive oil and continue to process until emulsified.
Drizzle halved peaches with olive oil and sprinkle with sea salt and pepper.
Grill for 2 minutes, cut side down.
Flip to skin side and grill for 1 additional minute.
Remove from heat, slice, and cool to room temperature.
In large bowl, toss baby arugula with peach vinaigrette.
Top with sliced grilled peaches, shaved Parmesan, and toasted pecans.