I tend to put my crockpot away for the summer {mine just broke, so it’s perfect timing}, and I try my hardest to turn on the oven as little as possible as temps can get crazy hot here in Houston. So we eat a lot of salads and pastas during the summer months, and we do A LOT of grilling. And by “we” I totally mean my husband. I came across this recipe a couple of years ago, and it had me at peaches. Peaches are definitely a summer favorite in this house. So without further delay, here is one of my favorite summer salads.
Peach, Arugula, and Goat Cheese Salad
Here is the recipe, though I use that term recipe loosely because it’s so simple.
Ingredients ::
- 1/2 cup of balsamic vinegar
- 2 peaches* {sometimes I use nectarines if that’s what I have on hand}
- 2 tablespoons of light brown sugar
- 2-3 bunches of arugula
- 2 tablespoons of oil {I usually use olive oil}
- 4 ounces fresh, crumbled goat cheese
- salt and pepper to taste
Directions ::
- Bring half of the balsamic vinegar to a boil then reduce heat to a simmer. Cook until it thickens and coats the spoon – approximately 5-10 minutes. Set aside.
- Cut peaches in lengthwise wedges. Sprinkle with brown sugar and coat with remaining vinegar.
- *Brush oil on the heated grill grate. Place peaches on the grate directly over medium to high heat. Grill about 1 minute per side.
- Combine arugula and oil in a large salad bowl, season with salt and pepper, and toss to coat. Throw in grilled peaches, top with balsamic reduction and cheese, and serve.
*You can throw the peaches on the grill for a few minutes or you can add them raw. FYI – I usually skip the grilling part, and it’s still awesome.
Enjoy and happy June everyone!
