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.
Summer Grilled Peach Salad
Photo: Jim Franco; Styling: Joe Maer
More From Southern Living
Total: 30 Minutes
- 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
- 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.
- 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.
- 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.
- *Aged balsamic vinegar may be substituted.
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