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Peach and Blue Cheese Salad
Recipe courtesy Michael Symon
- Total Time:
- 10 min
- Prep:
- 5 min |
- Inactive Prep:
- -- |
- Cook:
- 5 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 6 firm peaches, pitted and quartered
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1 clove garlic, minced
- 1/4 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Kosher salt
- 1/2 cup Marcona almonds
- 3 to 4 cups baby arugula
- 1 cup of your favorite blue cheese (I'm currently obsessed with the smoked blue from Wisconsin)
Directions
Heat the grill to medium or the oven to 250 degrees F.
Add the peaches to a large bowl, drizzle with 1 tablespoon olive oil and toss to coat. Grill for 1 minute per side or warm for 2 minutes in the oven.
Meanwhile, make the dressing. In a small bowl, whisk together the garlic, vinegar, mustard, honey and remaining 1/4 cup olive oil. Season with salt.
Gently mix together the warm peaches, almonds, arugula and blue cheese in a large mixing bowl. Toss with the dressing.
Cook's Note: I love this served right on top of a steak but it is also great as a side salad.