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Grilled Peach and Mozzarella Salad

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)


  1. In a small bowl, whisk together balsamic vinegar, olive oil and salt and pepper. Taste and adjust seasonings.
  2. 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.
  3. 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.
  4. NOTE:
  5. To make a meal, add shredded cooked chicken.

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