Gorgonzola cheese gets gooey and delicious melted over grilled peaches in this amazing summer salad. It’s the perfect balance of salty, sweet, and smokey goodness.
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Ingredients
- 1 cup pecans
- 4 large ripe peaches halved
- 3 Tbsp extra virgin olive oil divided
- salt and pepper to taste
- 1 4 oz wedge Gorgonzola cheese broken into 8 pieces
- 2 cups arugula
- 1/4 cup honey **
- 2 Tbsp chives finely chopped
Servings: servings
Instructions
- Preheat oven to 350. Bake pecans in a single layer in a shallow pan 10-12 minutes or until toasted and fragrant, stirring halfway through.
- Preheat grill to 350-400 degrees (medium-high) heat. Gently toss peach halves in 1 Tbsp olive oil; sprinkle with salt and pepper to taste.
- Grill peaches, cut side down, covered with grill lid, 2-3 minutes or until golden.
- Turn peaches, and place 1 cheese piece in center of each peach; grill covered with grill lid, 2-3 minutes or until cheese begins to melt.
- Toss arugula with remaining olive oil; salt and pepper to taste.
- Arrange arugula on a serving platter; sprinkle with toasted pecans, and top with grilled peach halves. Drizzle peaches with honey, and sprinkle chives.
Recipe Notes
**may substitute with aged balsamic vinegar.