ARUGULA SALAD WITH GRILLED PEACHES AND HONEY –BALSAMIC GLAZE

ARUGULA SALAD WITH GRILLED PEACHES AND HONEY –BALSAMIC GLAZE

Arugula is one of my favorite greens that I could use in every dish. I always enjoy the strong peppery flavor and spiciness, that’s what makes it stand out to other greens.
The bite in wild (especially) arugula comes from Iso-thiocyanates, which are phytochemicals that neutralize carcinogens in the body.

ARUGULA SALAD WITH GRILLED PEACHES AND HONEY –BALSAMIC GLAZE

Ingredients
 

  • 1 package (2 oz) arugula
  • 4 firm-ripe peaches
  • ½ cup goat cheese or more
  • ½ cup sliced almonds, toasted
  • ¾ cup balsamic vinegar
  • ½ cup honey
  • Nice olive oil for drizzling
  • Salt and pepper to taste

Instructions
 

Balsamic glaze

  • Add the honey and balsamic vinegar in a small saucepan and let it simmer for 10 minutes or until nice and thick but pourable then set aside.

Grilled Peach

  • Turn on the barbeque grill to 350 F ( or use a grill pan if you prefer)
  • Slice the peach in half and remove the pit
  • Grill the peach halves, cut side down for 5 minutes, or until nicely charred and warm through. Turn upside down and baste with the balsamic glaze. Continue grilling until fully cook and tender, and the skin removes easily from its flesh
  • Remove the peaches from the grill then peel the skins.

Assembly

  • Arrange the arugula on the plate and pile the peach on top. Top with goat cheese, drizzle more balsamic glaze, and olive oil around. Sprinkle the almond slices, a few grinds of black pepper and salt to taste. Serve immediately while the peaches are warm.
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