Photo: Jim Franco; Styling: Joe Maer
Hands-on Time
20 Mins
Total Time
30 Mins
Yield
Makes 4 servings

Gorgonzola cheese gets gooey and delicious melted over the grilled peaches in this amazing summer salad recipe. There's a perfect balance of salty and sweet goodness.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

*Aged balsamic vinegar may be substituted.

Satterfield's Restaurant, Birmingham, Alabama

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