Ingredients
2peaches,pitted, halved
1tbspolive oil
3cupsbaby arugula,or other favorite greens
⅓cuppecan,toasted, halved
⅓cupfeta,crumbled, or bleu cheese
3tbspolive oil
1tbspbalsamic vinegar,or white wine vinegar
freshly ground black pepper and salt
Preparation
Brush all sides of the peaches lightly with 1 tablespoon or less of olive oil.
Grill the peaches over a medium fire for about 4 to 6 minutes on each side until browned lightly and has began to soften slightly.
Transfer the grilled peaches to a platter, then let cool slightly.
Cut each peach half into ½-inch-thick wedges.
In a small bowl, whisk together the balsamic vinegar and olive oil, along with a pinch of salt and a few grinds of fresh pepper, to taste.
In a large bowl, toss the arugula with the vinaigrette until evenly coated.
Divide the greens among 4 salad plates.
Top each salad with a sprinkling of cheese and pecans.
Arrange 4 or 5 grilled peach wedges atop the greens.
Serve, and enjoy!
