Summer sweet peaches balance arugula’s peppery bite in this salad. You can grill the peaches 1 to 2 days in advance and store in a covered container in the fridge until you’re ready to assemble and serve the salad.
Double-Up Tip Make extra grilled peaches and serve them with a drizzle of vanilla yogurt and chopped pistachios for an easy summer dessert.
½ cup plus 2 tablespoons balsamic vinegar 2 firm, ripe peaches 2 tablespoons firmly packed light brown sugar 2 bunches arugula (about 2 cups), tough stems removed 2 tablespoons grapeseed oil Salt and freshly ground black pepper to taste 4 ounces fresh goat cheese, crumbled
1. In a saucepan over medium-high heat, bring ½ cup of the vinegar to a boil. Reduce heat to a simmer and cook until thick enough to coat the back of a spoon, about 10 minutes. Set aside to cool.
2. Cut peaches in half lengthwise; remove and discard the pits. Cut each half into 6 wedges. Place in a shallow dish, sprinkle with brown sugar, and drizzle with the remaining 2 tablespoons vinegar.
3. Prepare a charcoal or gas grill. Brush and oil the grill grate or a vegetable-grilling basket. Arrange peaches on the grate or in the basket directly over medium-high heat. Grill, turning once, until grill marks appear, about 1 minute per side. (we actually skipped this part since it was 91 degrees out and it was still super delicious) 4. In a large serving bowl, combine arugula and oil; toss to coat. Season with salt and pepper. Arrange peaches on top and drizzle with the balsamic reduction. Top with cheese to serve.