Nickel Allergy Friendly Classic Grilled Peach Salad
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Learn more āIngredients
4 servings
For the grilled peaches
- 4 ripe but firm peaches, halved and pitted
- 1 tbsp olive oil
For the vinaigrette
- 3 tbsp olive oil
- 1 Ā½ tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp dijon mustard
- salt and pepper, to taste
For the salad
- 5 oz baby arugula
- 3 oz goat cheese, crumbled
- Ā½ cup pecans, roughly chopped
- 1 tbsp honey
For serving
- fresh basil leaves, torn (optional)
Can be omittedfresh basil leaves
Instructions
- 1
Heat an outdoor grill or grill pan over medium-high heat until very hot, about 5 minutes. Brush the cut sides of the peach halves with 1 tbsp olive oil.
- 2
Place the peaches cut-side down on the grill and cook undisturbed for 3ā4 minutes, until distinct grill marks form and the flesh is softened and lightly caramelized. Flip and grill the skin side for 1ā2 minutes more, until the peaches are just tender when pierced with a knife tip. Transfer to a cutting board and let cool for 5 minutes, then slice each half into 3 wedges.
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