Grilled Peaches and Blue Cheese Salad Recipe
Author: Caroline
Recipe type: Salad
Prep time:
Cook time:
Total time:
Serves: 2
- 2 fresh peaches
- 3 cups arugula
- 3 oz. blue cheese (I like cambozola, it melts perfectly)
- 2 T. good balsamic, plus more for presentation (try The Oilerie's)
- ½ tsp. dijon mustard
- 2 T. Olive oil, plus more for grilling
- Salt and pepper
- In a small bowl, mix olive oil, balsamic, and dijon.
- Season to taste with salt and pepper. Set aside.
- Cut peaches in half, removing stone from each peach. Leave skin on, to keep the fruit intact during grilling.
- Season all four halves with salt and pepper.
- Drizzle the grill pan with olive oil, or brush oil on the grates of an outdoor grill.
- Grill the peaches starting cut side down until grill marks form, and then flip to warm opposite side.
- Remove from heat and immediately place a generous dollop of blue cheese in the center cavity of each peach half.
- Toss the arugula in the dijon dressing mixture.
- Serve the warm peaches on a bed of the dressed arugula, and add a drizzle of balsamic over the top for presentation.
Recipe by Columbus Culinary Connection at http://columbusculinaryconnection.com/grilled-peaches-and-blue-cheese-salad-recipe/
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