Recipe courtesy of Michael Symon
Recipe courtesy of Michael Symon
Watch how to make this recipe.
Peach and Blue Cheese Salad
Getting reviews...
- Level: Easy
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 473
- Total Fat
- 36 g
- Saturated Fat
- 9 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 6 g
- Sugar
- 22 g
- Protein
- 13 g
- Cholesterol
- 25 mg
- Sodium
- 751 mg
- Level: Easy
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 473
- Total Fat
- 36 g
- Saturated Fat
- 9 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 6 g
- Sugar
- 22 g
- Protein
- 13 g
- Cholesterol
- 25 mg
- Sodium
- 751 mg
Ingredients
Directions
- Heat the grill to medium or the oven to 250 degrees F.
- Add the peaches to a large bowl, drizzle with 1 tablespoon olive oil and toss to coat. Grill for 1 minute per side or warm for 2 minutes in the oven.
- Meanwhile, make the dressing. In a small bowl, whisk together the garlic, vinegar, mustard, honey and remaining 1/4 cup olive oil. Season with salt.
- Gently mix together the warm peaches, almonds, arugula and blue cheese in a large mixing bowl. Toss with the dressing.
- Cook's Note: I love this served right on top of a steak but it is also great as a side salad.
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