Grilled Peach Salad with Pancetta, Goat Cheese, Walnuts, and Balsamic
Servings2
AuthorLaura Doerr
Ingredients
3-4cupsarugula
2peacheshalved and pits removed
olive oil
4ozpancettadiced
1/3cupwalnutschopped
2ozgoat cheesecrumbled
balsamic glaze
salt and pepper
Instructions
Preheat a clean grill to about 350-400 degrees. Drizzle halved peaches with olive oil. Place peaches open face down onto the preheated grill, grill for about 3-5 minutes. Rotate slightly to obtain the cris-cross grill marks, and grill for another 3-5 minutes. Slice for serving.
Cook diced pancetta, and drain onto the paper towel lined plate. Set aside.
In a bowl or large salad plate, combine the arugula, chopped walnuts, cooked pancetta, and crumbled goat cheese. Arrange grilled sliced peaches onto the salad. Season the whole salad with salt and pepper, and drizzle with balsamic glaze.
Recipe Notes
If you do not have balsamic glaze, it would be equally delicious with a drizzle of olive oil and balsamic vinegar!
This would also be good with other stone fruits such as nectarines!