Ingredients

The following ingredients have 4 Servings
  • 3 ripe, delicious smelling peaches, halved
  • 6 oz baby arugula (or other favorite green)
  • ¼ cup crumbled goat cheese
  • ¼ of a red onion, thinly sliced
  • 1/4-1/2 cup toasted slivered almonds
  • 10 basil leaves, cut into ribbons. Purple basil is pretty.
  • 2 ½  tablespoons balsamic vinegar ( white balsamic is nice, or use regular)
  • 1 Tablespoon honey or maple syrup
  • 4 tablespoonsablespoons olive oil
  • generous pinch salt and pepper to taste

Instruction

  • If grilling the peaches, preheat the grill. ( You don’t have to grill them)
  • Mix the vinaigrette together in a small bowl or jar.
  • Wash peaches, rubbing the fuzz off with your fingers under running water ( or uses a dry towel). Halvethe peaches, scoop out the seeds and brush with a little olive oil.
  • Grill for 4-6 minutes over medium heat uncovered until they have noticeable grill marks. Using a metal spatula gently turn over and grill one more minute. Try to keep peach intact. Cut peaches into wedges.
  • Toss greens, onions, basil leaves, slivered almonds and goat cheese in a medium bowl with some of the vinaigrette.. You may not need all.
  • Place the grilled peaches on top,  sprinkle witih optional nasturtium petals. Enjoy!