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.
1 cup pecans
4 large fresh, ripe peaches, halved
3 tablespoons extra virgin olive oil, divided
Salt and freshly ground pepper
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.