Recipe: Grilled Peach and Arugula Salad

Brian Samuels Photography

By Kate Bowler

June 27, 2014

Less than a minute to read

Grilled Peach and Arugula Salad

Serves 4-6

6 Peaches

1 cup of Mozzarella balls

8 cups of Arugula

1/8 cup Pine Nuts

1/3 cup Balsamic Vinegar

Peel peaches and cut into wedges. Heat grill and lightly coat with cooking spray to keep peaches from sticking. Grill peaches until marked on all sides. Set aside to cool.

In a small saucepan, heat the Balsamic Vinegar on a medium-high heat, and let it reduce in half, about 5-8 minutes. As the Vinegar is reducing, toast pine nuts lightly in a small pan (be careful not to burn).

In a large bowl, assemble arugula, layer mozzarella and peaches on top, and then sprinkle with pine nuts and dress with the balsamic reduction. Toss to serve.