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Grilled Peach & Arugula Salad with Mustard Herb Vinaigrette

Course: Salad
Author: Gaby

Ingredients

For the salad:

  • 2 peaches pit removed and sliced in half
  • 1 teaspoon California Olive Ranch Arbequina Olive Oil
  • 1 ripe avocado
  • 4 cups fresh arugula
  • 1/4 cup crumbled feta
  • 1/4 cup sliced almonds
  • 2 – 3 ounces thinly sliced prosciutto torn into pieces

For the dressing:

  • 1 garlic clove finely minced
  • 1/2 shallot finely minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/4 cup California Olive Ranch Arbequina Olive Oil
  • 1/8 cup red wine vinegar
  • Kosher salt and freshly cracked black pepper to taste

Instructions

  • Heat an indoor or outdoor grill to medium high heat. Brush peach halves with California Olive Ranch Arbequina Olive Oil and place on the grill, flat side down for 1 – 2 minutes and then rotate 90 degrees to continue to cook for another 1 – 2 minutes. Once grill marks are present, use a pair of tongs and remove the peaches to a cutting board and let cool. After the peaches have cooled, slice each half into 3 – 4 wedges.
  • Cut avocado in half lengthwise. Remove the pit and discard. Remove the skin from the avocado and place the avocado flesh onto a cutting board. Cut each half of the avocado into six strips.
  • Place arugula in a large serving bowl and top with grilled peach wedges, sliced avocado, crumbled feta cheese and sliced almonds.
  • To make dressing, combine all the ingredients in a small bowl and whisk together until evenly combined. Dress the salad with 1/2 of the vinaigrette and taste. Add more vinaigrette if needed otherwise reserve the remaining vinaigrette for a later use.
  • Garnish salad with thinly sliced pieces of prosciutto and serve immediately.