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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Arugula salad with grilled peaches and gorgonzola

Grilled Peach Salad

Posted by: Ari Laing

Simple food is always best, and this grilled peach salad is the perfect example! Top fresh baby arugula with grilled peaches, crunchy pecans, and crumbled blue cheese or gorgonzola. Toss lightly with homemade honey mustard vinaigrette for a light lunch or side salad that is healthy and tastes amazing! GF, Vegetarian

recipe +-

Posted by: Ari Laing
Arugula salad with grilled peaches and gorgonzola
Print Recipe
5 from 1 vote

Grilled Peach Salad

Simple food is always best, and this grilled peach salad is the perfect example! Top fresh baby arugula with grilled peaches, crunchy pecans, and crumbled blue cheese or gorgonzola. Toss lightly with homemade honey mustard vinaigrette for a light lunch or side salad that is healthy and tastes amazing! GF, Vegetarian
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Lunch, Salad
Cuisine: American
Keyword: grilled stone fruit, stone fruit salad
Servings: 4 servings
Calories: 331kcal
Author: Ari Laing

Equipment

  • Grill
  • Mason jar with lid

Ingredients

For the honey mustard vinaigrette

  • ½ cup extra virgin olive oil
  • 3 Tbsp Champagne vinegar
  • 1 tsp Organicville Dijon Mustard
  • 1 clove garlic finely minced
  • 1 tsp Kosher salt
  • ¼ tsp freshly ground black pepper

For the salad

  • 4 cups baby arugula
  • 2 peaches firm
  • 3 Tbsp crumbled blue cheese or gorgonzola
  • 2 Tbsp finely chopped pecans
  • 2 Tbsp finely chopped herbs such as chives, dill, and basil
  • Flaky sea salt for serving

Instructions

  • Make the honey mustard vinaigrette. Combine ½ cup extra virgin olive oil, 3 Tbsp Champagne vinegar, 1 tsp Organicville Dijon Mustard, 1 tsp minced garlic, 1 tsp Kosher salt, and ¼ tsp freshly ground black pepper in a mason jar, then seal tightly. Shake until well mixed, then set aside until needed.
  • Remove the pit from peaches. Use a sharp knife to cut into the peach until it hits the pit. Leave the knife in and carefully rotate the peach all the way around, ensuring that the knife is hitting the peach pit the entire time. Set the knife aside, then use your hands to twist the peach open, revealing the pit inside. The pit should pull out easily with your fingers. If there's any resistance, use a paring knife to gently loosen the pit a bit before lifting and discarding.
  • Grill the peaches. Preheat a grill over medium heat. Lightly brush each halved peach with olive oil, then place cut side down onto the grill grates. Cook for 4-5 minutes per side, undisturbed. Remove and allow to cool slightly.
  • Assemble the salad. Place arugula on a large plate, then top with grilled peaches (either whole or cut into slices). Top with crumbled blue cheese, chopped pecans, and finely chopped fresh herbs. Drizzle honey mustard vinaigrette on top (or serve on the side), then serve immediately with a sprinkle of flaky sea salt on top of each peach.

Notes

  • You will likely have leftover salad dressing -- put it on everything from grilled meats to sandwiches to a marinade for olives or cheese!
  • This recipe is written for freestone peaches, or cling-free peaches, where the flesh is not attached to the pit. This makes the pit much easier to remove. Clingstone peaches, by comparison, cling to the pit more and are better for eating straight versus cooking or baking with. 

Nutrition

Calories: 331kcal | Carbohydrates: 9g | Protein: 3g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 676mg | Potassium: 266mg | Fiber: 2g | Sugar: 7g | Vitamin A: 829IU | Vitamin C: 9mg | Calcium: 73mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!