Brock Designs Portland OR. Interior Design Blog

With all of this heat, grilling outside and making salads seem to be what I am leaning towards when it comes to dinner.  This salad sounds just “peachy” for these perfect summer nights!

Image and Recipe via Farm House Delivery

Ingredients

6 peaches, cut in half and pitted

salt

3-4 large handfuls arugula, washed and dried

1 small red onion, slivered

5 oz. buffalo mozarella or other fresh mozzarella, torn into bite-size pieces

4 Tbs. white balsamic vinegar

2 tsp. honey

2 tsp. dijon or whole grain mustard

2 Tbs. minced chives

1/3 c. olive oil

2 Tbs. creme fraiche or 1 Tbs. heavy cream

 

Directions

Light a fire in grill and let it burn down to medium-hot.  I like to build the fire on one side of the grill so I can move things around to different temperatures.  Lightly salt the cut sides of the peaches, drizzle very lightly with olive oil and place cut side down on the grill.  When the peaches are charred and just beginning to soften, remove them to a platter and set aside.  Make the dressing: place vinegar, honey, mustard and chives in a small bowl.  While whisking constantly, slowly drizzle in olive oil until emulsified.  Whisk in the creme fraiche or cream.  Toss arugula and onion with vinaigrette and place on serving platter or dish.  Nestle peaches and mozzarella amongst greens and drizzle with a little more dressing.  Sprinkle with coarse sea salt and serve.