Grilled Peach Salad with Pecans and Red Apple Balsamic Vinegar
Featuring: Red Apple Balsamic Vinegar & Herbes De Provence EVOO
4 ripe but firm peaches
5 ounces baby arugula
½ cup blueberries
¼ cup crumbled goat cheese
¼ cup pecans
5 tablespoon Herbes De Provence EVOO
4 tablespoon Red Apple Balsamic Vinegar
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.