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Grilled Summeripe Peach and Arugula Salad with Nectarine Dressing

  • Author: Peggy Thurlow
  • Total Time: 30

Scale

Ingredients

Grilled Peaches

  • 3 Summeripe peaches, pitted and halved
  • 2 tablespoons sugar, ultra fine
  • 1 tablespoon olive oil
  • Brandy, just enough to coat the bottom of a cookie sheet

Nectarine Dressing

  • 2 Summeripe nectarines, pitted and quartered.
  • 3 tablespoons champagne vinegar
  • 3 tablespoons sherry vinegar
  • 2 tablespoons honey or blue agave
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 5 tablespoons extra virgin olive oil

Instructions

Grilled Peaches

  1. Pour brandy onto a cookie sheet.
  2. Add ultra fine sugar and stir until mixed.
  3. Place peach half face down into the brandy mixture and macerate for 30 minutes or longer.
  4. Brush flesh of each peach half with olive oil and grill for 2-5 minutes or until black grill marks appear. Set aside. Discard brandy mixture

Nectarine Dressing

  1. Place first 6 ingredients into blender or food processor and puree. Add olive oil and blend until smooth.
  2. Makes 1.5 cups. More than six servings.
  3. Store in refrigerator.

Pecans

  1. Preheat oven to 425 degrees. Place pecans onto a small oven proof pan and bake for 5 minutes or until lightly toasted. Set aside to cool.

Assemble Salad

  1. In a large bowl add arugula, dried cranberries or raisins, pecans, crumbled pancetta.
  2. Toss desired amount of dressing onto salad. Season to taste.
  3. Divide salad onto six individual plates. Sprinkle goat cheese on top and place a grilled peach half on each plate.

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