Grilled Peach & Arugula Salad with Candied Pecans

Ingredients: (4 Servings)
Vinaigrette:
¼ Cup Local Honey
¼ Cup Plain Greek Yogurt
2 Tbl. Extra Virgin Olive Oil
2 Tbl. Apple Cider Vinegar
2 Tbl. Balsamic Vinegar
2 Tbl. Dijon Mustard
 

Salad:
4 ea. Peaches (ripe but firm)
1 Tbl. Extra Virgin Olive Oil
5 oz. Baby Arugula
½ Cup Blueberries
¼ Cup Goat Cheese crumbles
2 Cup Candied Pecans (store bought or here is a fun recipe to make them yourself)

Mise En Place:
Measure out all ingredients before cooking process begins

• Half, de-pit, drizzle with extra virgin olive oil, then grill peaches (grill halves then slice each half into 8 slices).  Set aside.
• In a mixing bowl, combine all the ingredients for the vinaigrette and whisk until fully incorporated.  Place in fridge until ready to use.

Step-by-step Preparation:

• In a mixing bowl, combine all the ingredients for the salad (arugula, grilled peaches, candied pecans, blueberries and goat cheese) and drizzle with dressing (be careful not to over dress the salad as there will be more dressing than required).
• Move the dressed salad ingredients to a serving bowl and garnish with the peaches, blueberries, candied pecans, and goat cheese.

Enjoy with Nostra Vita’s 2020 Sauvignon Blanc