Saturday Digest: Peachie BBQ

We're SO determined to squeeze all we can out of the last days of summer even if the weater here still let's us BBQ until October. So fire up the barbie and enjoy your Saturday!

Grilled Peach, Blueberry and Goat Cheese Arugula Salad 

(From Two Peas and Their Pod) 

Yield: Serves 4

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

Arugula salad with grilled peaches, blueberries, goat cheese, Marcona almonds, and a light honey dressing. This beautiful salad is the perfect summer salad!

Ingredients:

For the Dressing:
4 tablespoons olive oil
2 tablespoons white or golden balsamic vinegar
1 teaspoon honey
Sea salt and crushed black pepper, to taste
For the Salad:
3 ripe peaches, cut in half, pits removed
Fresh arugula (about 8-10 cups)
1 cup fresh blueberries
1/3 cup Marcona almonds or regular almonds
2 oz fresh goat cheese

Directions:

1. First, make the dressing. In a small bowl or jar, whisk together olive oil, vinegar, honey, salt, and pepper.
2. Lightly brush the peach halves with the dressing. Preheat the grill to high heat. Place peaches, cut side down, on the hot grill. Grill for about five minutes, or until the peaches are soft and have grill marks. Remove peaches from the grill, cool to room temperature, and slice.
3. Place arugula, sliced grilled peaches, blueberries, almonds, and fresh goat cheese in a large salad bowl. Drizzle with salad dressing. Gently toss and serve immediately.