Ingredients
- For the Salad:
- 2-3 cups Josie’s Organics Baby Arugula
- 1-2 ripe Peaches, halved and pitted
- 1 tbsp. Olive Oil
- 1/3 cup Fresh Blueberries
- 1/3 cup Goat Cheese, crumbled.
- For the Balsamic Vinaigrette:
- 2 tbsp. Olive Oil
- 2 tbsp. Traditional Balsamic Vinegar
- 1 Garlic Clove, minced or grated
- 1 tbsp. Honey
- ½ tsp. Dijon Mustard
- Salt & Black Pepper, to taste
Servings: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Directions
-
1
Preheat grill to HIGH. Brush the peaches with the olive oil to grill until golden brown and tender. Set aside to cool slightly before slicing into smaller bite-sized pieces.
-
2
To Make the Balsamic Vinaigrette: Combine all ingredients together in a small bowl. Mix well.
-
3
In a large bowl, toss the arugula with your desired amount of Balsamic Vinaigrette.
-
4
Transfer the arugula to a serving plate, then top with the grilled peaches, blueberries and goat cheese to enjoy!
