Grilled Peach Salad, Maple Lavender Dressing
Featuring: Tuscan Herb Extra Virgin Olive Oil and Lavender Balsamic Vinegar
- 2 T. maple syrup
- 1 1/2 T. Lavender Balsamic Vinegar
- 1 t. rosemary, minced
- 1 garlic clove, minced
- 1 small shallot, minced
- 1/3 cup Tuscan Herb extra virgin olive oil
- salt and pepper to taste
- 2 Peaches
- 5 oz. Arugula
- 5 oz. Farro
- 1/2 cup Blueberries
- 1 Red Onion
- Bleu Cheese to taste
- Handful of Pistachios
Cook farro, drain, let come to room temperature.
Thinly slice red onion, place in a bowl, sprinkle with Lavender Balsamic vinegar and a little sugar. Let sit until ready to compose salad, then drain.
Slice peaches into thick wheels. Toss with a splash each of Tuscan herb olive oil and Lavender Balsamic Vinegar. Season with salt and pepper. Grill over high heat until grill marks form, turning once.
For the dressing:
Process the first five ingredients in the small bowl of a food processor, then stream in the oil olive. Season to taste with salt and pepper. Blend again. Serve at room temperature.
Toss arugula and farro with dressing. Arrange arugula mixture on a platter with grilled peaches. Add red onion and blueberries. Top with crumbled bleu cheese and rough chopped pistachios.