Grilled Peach Salad with Arugula and Goat Cheese


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


  1. 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.
  2. 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.
  3. Toss olive oil with arugula, and arrange on a platter. Top with peach wedges. Sprinkle with goat cheese, and drizzle with the balsamic syrup.

Recipe and Photograph Property of Koko Cooks.

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