Grilled Peach Salad
2 large fresh peaches white flesh or yellow; cut in half
1 teaspoon canola oil
2 cups arugula
¼ cup extra-virgin olive oil
1 tablespoon honey
1 teaspoon lemon juice
2 tablespoons grated ricotta salata
1 teaspoon sunflower seeds, roasted and salted
3-4 fresh mint, leaves torn
Salt and pepper, to taste
1. Slice peaches in half and remove the pit. Brush the four halves with oil and grill for about 5 minutes.
2. Mix olive oil, honey, lemon juice, salt and pepper to taste; pour dressing over arugula just until coated. Reserve and refrigerate leftover dressing.
3. Remove peaches from grill and place on top of arugula. Sprinkle ricotta salata, mint, and sunflower seeds on top.
Recipe and photo courtesy Alanna Waldron, RD @ Eat Real FoodBack to top