Grilled Peaches and Blue Cheese Salad Recipe

In case I haven’t mentioned this, I am absolutely crazy for almost all fruits. But peaches in particular have a special place in my heart, since my dad grew them in our backyard as a kid (you can find my peach cobbler recipe here). As orchard season draws to a close, the apples, pears, and peaches we have enjoyed during warmer months are starting to fade. So how to best use those not-so-perfect grocery store peaches? Grill those babies! Heating the fruit brings out the juices, and caramelizes the natural sugars in the peaches, making mediocre fruit taste spectacular. Add some blue cheese and some arugula and you have a quick and healthy meal or side dish.

Ingredients

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)
1/2 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 a 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.  This would also be great with some prosciutto added to make it a heartier meal!

What are your favorite fruits to grill? Let me know in the comments below!

Keep Connected,

Caroline