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Honey of a Peach Salad
Ingredients
Burnt Honey Vinaigrette- 1 tbsp. honey
- 1/4 cup fresh squeezed orange juice
- 4 tbsp. O&CO. Balsamic Vinegar
- 1 tsp. honey Dijon mustard
- 1/4 tsp. O&CO. spice mix
- 1/4 cup O&CO. Everyday Olive Oil
Salad
- 2 medium ripe firm peaches, halved and pits removed
- 2 tsp. O&CO. Everyday Olive Oil
- 1-5 oz. bag baby arugula leaves
- 2 oz. crumbled smooth mild goat cheese
- 1/4 cup rough chopped toasted pecans
- Fresh cracked black pepper
Directions
Burnt Honey Vinaigrette:- Heat honey over low heat in a small saucepan until it turns dark brown about 3 minutes.
- Slowly pour in orange juice and 1 tablespoon vinegar.
- Whisk for 30 seconds then transfer to small bowl to cool.
- When cooled, whisk in remaining vinegar, mustard and spice mix.
- Slowly whisk in the 1/4 cup olive oil.
Salad:
- Heat grill to medium high.
- Brush the 2 teaspoons oil on cut side of peaches.
- Grill peaches cut side down turning a few times just until grill marks appear about 3 minutes.
- Transfer to cutting surface to cool then slice 1/4 inch thick lengthwise.
- To serve divide arugula onto each of 4 plates, arrange peach slices on next.
- Sprinkle top of salad with goat cheese and pecans.
- Last drizzle with vinaigrette and desired amount of fresh cracked black pepper. *Serves 4