1 (4-oz.) wedge Gorgonzola cheese, broken into 8 pieces
2 cups arugula
1/4 cup honey*
2 tablespoons finely chopped chives
How to Make It
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.
Preheat grill to 350° to 400° (medium-high) heat. Gently toss peach halves in 1 Tbsp. olive oil; sprinkle with salt and pepper to taste. Grill peaches, cut sides down, covered with grill lid, 2 to 3 minutes or until golden. Turn peaches, and place 1 cheese piece in center of each peach; grill, covered with grill lid, 2 to 3 minutes or until cheese begins to melt.
Toss arugula with remaining 2 Tbsp. olive oil and salt and pepper to taste. Arrange arugula on a serving platter; sprinkle with toasted pecans, and top with grilled peach halves. Drizzle peaches with honey, and sprinkle with chives.
What a great recipe! I did use mozzarella instead of gorgonzola and everyone loved it. We were already cooking country style ribs over charcoal so it was very easy to simply grill the peaches at the same time. Absolutely loved it!!!
Have made this salad twice and didn't alter the recipe, using aged balsamic vinegar instead of the honey. The peaches were so sweet that we didn't miss the honey. Suggestion: use freestone peaches, as cling peaches are harder to pit. It's a wonderful and different way to use this season's bounty.
One of the best salads I've made -- even my carnivore husband devoured his. Made as per the recipe except used mixed baby greens for the arugula because it was in my fridge and a basil-infused olive oil to toss the greens. Salad was prettier than in the picture above and a wonderful blending of flavors.