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Grilled Peach and Mozzarella Salad
Recipe #R1057 | Serves 2
|1 tbsp balsamic vinegar|
|3 tbsp olive oil, more for brushing on peaches|
|Salt and pepper, to taste|
|2 firm but ripe peaches, pitted and quartered|
|3 cups baby arugula|
|1 ball of fresh MM Mozzarella, sliced|
|Chopped almonds, toasted|
|Snipped fresh chives or chopped fresh basil, mint or chopped cilantro|
|Baguette, toasted (optional)|
- In a small bowl, whisk together balsamic vinegar, olive oil and salt and pepper. Taste and adjust seasonings.
- Set aside.Preheat grill. Brush peach quarters on both sides with olive oil and grill over medium heat, turning once, until hot and grill marks form.
- To serve, spread arugula leaves on two plates. Arrange peaches and mozzarella slices on arugula. Drizzle dressing over all. Sprinkle with almonds and herbs. Serve with baguette slices, if desired.
- NOTE: To make a meal, add shredded cooked chicken.
|Note:||The perfect summer salad or starter – grilled peaches and fresh mozzarella medallions on a bed of greens with nuts and herbs.|
|Preparation:||Quick to Cook|
|Promotion:||Peach O Rama|
|Main Ingredient:||Peaches , Cheese|
|Holiday:||4th of July, Labor Day, Memorial Day|
|Course:||Lunch, Dinner, Lunch, Dinner|