Ingredients

The following ingredients have 4 Servings
  • 1 peach
  • ½ Tablespoon olive oil
  • 1 handful arugula ((or other greens of your choice))
  • 1.5 oz sugar snap peas (top and bottom trimmed)
  • ¼ cup blueberries
  • 1 Tablespoon almonds (sliced )
  • ½ Tablespoon parmesan (shaved )
  • 1 Tablespoon olive oil
  • 1 Tablespoon orange juice
  • ⅛ teaspoon Dijon mustard
  • ¼ teaspoon sugar

Instruction

  • Cut the peaches into slices (approx 8 slices) and toss gently with oil. Grill for a couple minutes each side until you have gentle grill marks. Carefully take off the grill and set aside.
  • Place the arugula in the bottom of a wide bowl (or 2 smaller, if you prefer to divide).
  • Top with sugar snap peas. You can leave these raw or blanch them to cook them if you like.
  • Arrange with grilled peach slices.
  • Whisk together the dressing ingredients and drizzle over the top. Add blueberries.
  • Top with grated parmesan and sliced almonds, and serve.