Grilled Peaches Over Arugula

To accompany our grilled steak, we made this salad. Peaches are one of our favorite foods to grill. Usually, we just chop them in half, pull out the pit, and stick them on the grill. They always ended up slightly mushy, although delicious. Slicing the peaches into sixths was a little more labor-intensive during the cooking process, but the texture more than made up for the extra work. Plus, the grill marks showed up better on the slices, making for an attractive presentation.

The sweet balsamic reduction, the spicy arugula, and the creamy goat cheese combined fantastically with the peaches. All in all, this was a very satisfying meal.


Grilled Peaches over Arugula
adapted from Cooking Light
June 2008

1/4 c balsamic vinegar
2 Tbs honey
3 peaches, pitted and cut into 6 wedges
1 Tbs extra-virgin olive oil
6 c arugula
2 Tbs crumbled goat cheese

Bring balsamic vinegar to a boil in a small saucepan over medium high heat. Reduce heat, and simmer until vinegar has reduced to about 2 Tbs. Remove from heat, and stir in honey. Cool to room temperature.

Prepare grill to high heat. Place peach wedges on grill rack; grill for 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill.

Toss olive oil with arugula, and arrange on a platter. Top with peach wedges. Sprinkle with goat cheese, and drizzle with the balsamic syrup.