Grilled Peaches with Rosemary over Arugula Endive Salad
Keywords: grill salad vegetarian peaches
Ingredients (serves 4)
- 2 ripe, but still firm, peaches, wash and cut in half (remove stone)
- 1 Tbsp olive oil
- 2 Tbsp fresh rosemary, chopped
- 1/4 tsp kosher salt
- 2 small Belgian endive, washed and each leaf removed whole
- 2 cups arugula
- 4 fresh mozzarella balls
- drizzle good balsamic vinaigrette (or olive oil and balsamic vinegar mix)
- dash kosher salt and ground black pepper
Prepare a grilling pan (or grates) by spraying with non-stick grilling oil, then set grill to medium heat.
Put peach halves in bowl with olive oil, rosemary and kosher salt, and toss to coat.
When grill is preheated, put the peaches on, cut side down, and grill for 4 to 5 minutes, until charred lightly, then flip and grill 3 to 4 more minutes until softened slightly and charred. Remove and set aside to cool slightly.
Prepare individual salads by arranging endive leaves between 4 salad plates, then top each plate with 1/2 cup arugula, place one grilled peach half on top of the arugula, tear one mozzarella ball in half (for each salad) and place on top, then drizzle with a little balsamic vinaigrette and sprinkle a dash of kosher salt and freshly ground black pepper to taste.
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4
Image: flickr user mccun934, licensed by Creative Commons