Peach and Blue Cheese Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 473
- Total Fat
- 36
- Saturated Fat
- 9
- Carbohydrates
- 29
- Dietary Fiber
- 6
- Sugar
- 22
- Protein
- 13
- Cholesterol
- 25
- Sodium
- 751
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
Ingredients
6 firm peaches, pitted and quartered
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 clove garlic, minced
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Kosher salt
1/2 cup Marcona almonds
3 to 4 cups baby arugula
1 cup of your favorite blue cheese (I'm currently obsessed with the smoked blue from Wisconsin)
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.