About this project
This grilled peach and arugula salad comes together quickly, but packs a big flavor punch. Drizzle it with my delicious homemade mint vinaigrette for a refreshing meal!
- Reasonably Priced
Heat a grill pan over high heat. Lightly grease the pan with cooking spray or oil and add the peaches, cut side down. Grill for 1-2 minutes or until you have golden brown grill marks. Transfer the peaches to a cutting board and let cool while you prepare the rest of the salad.
Lay the arugula on a large salad plate, or divide evenly among individual salad plates if you prefer. Top evenly with the goat cheese and walnuts.
To make the vinaigrette, combine the vinegar, honey, shallot, salt, pepper, mint, and oil in a small mason jar. Tighten the lid and shake until well combined.
Slice the peaches into wedges and top the salad with them. Drizzle with the mint vinaigrette and serve!