Grilled peaches with arugula, goat cheese, and almonds tossed in honey-lemon vinaigrette for a vibrant salad.
# What You'll Need:
→ Salad Base
01 - 2 ripe peaches, sliced into wedges
02 - 6 cups arugula, loosely packed
→ Toppings
03 - 1/3 cup sliced almonds, toasted
04 - 3 ounces goat cheese, crumbled
→ Vinaigrette
05 - 2 tablespoons honey
06 - 2 tablespoons freshly squeezed lemon juice
07 - 1/4 cup extra-virgin olive oil
08 - 1/4 teaspoon fine sea salt
09 - 1/4 teaspoon black pepper, freshly ground
# Directions:
01 - Preheat grill to medium-high. Lightly brush peach wedges with a small amount of olive oil.
02 - Place peach wedges on the grill. Cook for 2-3 minutes per side until grill marks develop and peaches are slightly softened. Remove and set aside to cool slightly.
03 - While peaches are grilling, toast sliced almonds in a dry skillet over medium heat, stirring often until golden and fragrant. Set aside to cool.
04 - In a small bowl, whisk together honey, lemon juice, olive oil, sea salt, and black pepper until fully emulsified.
05 - In a large mixing bowl, gently toss arugula with enough vinaigrette to lightly coat. Add grilled peaches, toasted almonds, and crumbled goat cheese. Drizzle with remaining dressing and toss gently.
06 - Transfer salad to serving platter or individual plates and serve immediately.
