Here's What You'll Need
1
olive oil, champagne vinegar, dijon mustard, garlic, salt, black pepper, baby arugula, peaches, blue cheese or gorgonzola, pecans, chopped herbs
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2
Combine olive oil, Champagne vinegar, Dijon Mustard, garlic, salt, and black pepper in a mason jar, then seal tightly. Shake until well mixed, then set aside until needed.
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3
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. Remove and allow to cool slightly.
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4
Place arugula on a plate, top with peaches, blue cheese, pecans, and fresh herbs. Drizzle vinaigrette on top, then serve with a sprinkle of flaky sea salt on top of each peach.
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