This is probably the best salad I have ever had. Grilling the peaches and nestling them into this salad with fresh mozarrella makes for a sweet but fresh and summery salad. You have got to make this!
Grilled Peach Salad with Mozzarella and Arugula
Serves 6
(Recipe from Farmhouse Table)
6 peaches, cut in half and pitted
Salt
3-4 large handfuls arugula, washed and dried
1 small red onion, slivered (We just used 1/2)
5 oz. buffalo mozarella or other fresh mozzarella, torn into bite-size pieces
4 Tbs. white balsamic vinegar
2 tsp. honey
2 tsp. dijon or whole grain mustard
2 Tbs. minced chives
1/3 C olive oil
2 Tbs. creme fraiche or 1 Tbs. heavy cream
1/2 cup pecans
Coarse sea salt to sprinkle on top
1. There are two ways you can grill the peaches. One way is to do it on a barbecque, the other way – use a George Foreman or something similar if you have one. We used a George Foreman because it was raining outside and we didn’t want to be cold and wet. However, if you do use a grill, light a fire in grill and let it burn down to medium hot – or turn on the george foreman :D.
Lighly salt the cut sides of the peaches and drizzle very lightly with olive oil and place cut side down on the grill.
When the peaches are charred and just beginning to soften, remove, place on a platter and set aside.
Make the dressing: place vinegar, honey, mustard and chives in a small bowl. While whisking constantly, slowly drizzle in olive oil until emulsified. Whisk in the creme faiche or cream.
Toss arugula, onion and pecans with vinaigrette and place on serving platter or bowl.
Nestle peaches and mozzarela amongst greens and drizzle with a little more dressing. Sprinkle with coarse sea salt and serve.
