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  • 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


  • 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!

A Bright Moment

A Bright Moment


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