Robert Irvine’s Grilled Peach & Arugula Salad
Equipment
Ingredients
- 4 ripe peaches
- 3 slices bacon, cooked and cut into 1-inch cubes
- 1 tbsp gorgonzola blue cheese, crumbled
- 2 cup baby arugula
- 1 tbsp white wine vinegar
- 1 shallot, minced
- 1 tsp honey
- 3 tbsp grapeseed oil
Instructions
- Cut peach into quarters, coat with grapeseed oil, and season with
salt and pepper. - Place the peaches on hot grill. Cook for approximately 4 minutes on
each side. - In a separate bowl, add white wine vinegar, shallots, honey, and
slowly add grapeseed oil. - In a separate bowl, add baby arugula, bacon, grilled peaches, and
dress with white wine vinaigrette. - Finish salad with crumbled gorgonzola.
