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Recipe and photo courtesy of Almond Board of California, and Gaby Dalkin of What’s Gaby Cooking, for Almond Board of California.

Grilled Peach & Arugula Salad

yields 4 servings - level Easy
prep time 30 minutes

Ingredients

For the salad:

For the dressing:

  • 1 garlic clove, finely minced
  • 1/2 shallot, finely minced
  • 1 Tbsp Dijon mustard
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1/4 cup California Olive Ranch extra virgin olive oil
  • 1/8 cup red wine vinegar
  • Kosher salt and freshly cracked black pepper to taste

Instructions

  1. Heat an indoor or outdoor grill to medium high heat. Brush peach halves with California Olive Ranch extra virgin olive oil and place on the grill, flat side down for 1 – 2 minutes and then rotate 90 degrees to continue to cook for another 1 – 2 minutes.
  2. Once grill marks are present, use a pair of tongs and remove the peaches to a cutting board and let cool.
  3. After the peaches have cooled, slice each half into 3 – 4 wedges.
  4. Cut avocado in half lengthwise.
  5. Remove the pit and discard.
  6. Remove the skin from the avocado and place the avocado flesh onto a cutting board.
  7. Cut each half of the avocado into six strips.
  8. Place arugula in a large serving bowl and top with grilled peach wedges, sliced avocado, crumbled goat cheese and sliced almonds.
  9. To make dressing, combine all the ingredients in a small bowl and whisk together until evenly combined.
  10. Dress the salad with 1/2 of the vinaigrette and taste. Add more vinaigrette if needed otherwise reserve the remaining vinaigrette for a later use.
  11. Garnish salad with thinly sliced pieces of prosciutto and serve immediately.