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Honey of a Peach Salad


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

  • 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


Burnt Honey Vinaigrette:
  1. Heat honey over low heat in a small saucepan until it turns dark brown about 3 minutes. 
  2. Slowly pour in orange juice and 1 tablespoon vinegar.  
  3. Whisk for 30 seconds then transfer to small bowl to cool.
  4. When cooled, whisk in remaining vinegar, mustard and spice mix. 
  5. Slowly whisk in the 1/4 cup olive oil.

  1. Heat grill to medium high. 
  2. Brush the 2 teaspoons oil on cut side of peaches. 
  3. Grill peaches cut side down turning a few times just until grill marks appear about 3 minutes. 
  4. Transfer to cutting surface to cool then slice 1/4 inch thick lengthwise. 
  5. To serve divide arugula onto each of 4 plates, arrange peach slices on next. 
  6. Sprinkle top of salad with goat cheese and pecans. 
  7. Last drizzle with vinaigrette and desired amount of fresh cracked black pepper. *Serves 4