Honey of a Peach Salad

Ingredients

• 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

Directions

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