Grilled Peach Salad with Pecans and Red Apple Balsamic Vinegar
Featuring: Red Apple Balsamic Vinegar & Herbes De Provence EVOO
Ingredients:
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4 ripe but firm peaches
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5 ounces baby arugula
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½ cup blueberries
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¼ cup crumbled goat cheese
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¼ cup pecans
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5 tablespoon Herbes De Provence EVOO
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4 tablespoon Red Apple Balsamic Vinegar
Instructions:
Preheat your grill to high. Cut the peaches in half and remove the pit. Then cut each peach half into three wedges. Place the peaches in a medium-sized bowl and toss with 1 tablespoon Herbes De Provence EVOO. Grill the peaches for 2-3 minutes per side. Remove them from the grill.
Prepare dressing by combining remaining Herbes De Provence EVOO and Red Apple Balsamic Vinegar.
Place the arugula in a large bowl with goat cheese, pecans, blueberries, and grilled peaches. Toss with the dressing and serve immediately.
Enjoy!
