Ingredients

The following ingredients have 4 Servings
  • 2 ripe (but slightly firm peaches, halved and pitted)
  • 1 tablespoon butter (softened)
  • 1 cup fresh cherries (halved and pitted)
  • 5 cups fresh arugula
  • RASPBERRY BALSAMIC VINAIGRETTE:
  • 1/3 cup fresh raspberries
  • 1 teaspoon coconut sugar (or brown sugar)
  • 1/4 cup balsamic vinegar
  • 3 tablespoons olive oil
  • 2-3 tablespoons agave syrup (or honey)
  • 1/4 teaspoon salt

Instruction

  • Brush peach halves with softened butter. Grill over medium-high heat 5-8 minutes, turning once until nicely charred on the outside. Transfer peaches to a cutting board and let cool slightly. Once cooled, slice into wedges. Set aside.
  • In a large serving bowl, combine cherries and arugula. Arrange grilled peach wedges over top and set aside.
  • Make the vinaigrette. Place raspberries in a small bowl and sprinkle with sugar. Let stand 5 minutes then mash thoroughly until smooth. Transfer mashed raspberry to a jar with a tight-fitting lid. Add vinegar, oil, agave, and salt to jar and screw on lid. Shake thoroughly until smooth. Add a little more agave if the dressing is too tart.
  • Drizzle dressing over salad and toss to combine. Serve salad immediately.