Grilled Peach Salad with Lemon Olive Oil & Pear Balsamic

📷 by: Le Moine Family Kitchen

Sweet grilled peaches, peppery arugula, and creamy burrata make this irresistible bright, fruit-forward summer salad.

INGREDIENTS:

• 3 ripe but firm peaches, halved and pitted
• 5 ounces arugula
• 4 oz. Burrata cheese, cut into pieces
• ¼ cup red onion, sliced thin
• ¼ cup pecans, toasted
• ¼ cup fresh basil leaves, torn
• 2 tablespoons vomFASS Lemon Extra Virgin Olive Oil, plus more for grilling
• 1 tablespoon vomFASS Williams Christ Pear Balsamic Star
  
• Pink Crystal Salt, plus more to taste
• Freshly ground black pepper
• ½ tablespoon honey

DIRECTIONS:

1. Heat a grill pan or outdoor grill over medium-high heat. Brush the cut sides of the peaches lightly with Lemon Extra Virgin Olive Oil.
2. Grill the peaches cut-side down for 3–4 minutes, until lightly softened with defined grill marks. Transfer to a cutting board and slice into wedges.
3. To toast the pecans simply place them in a dry sauté pan over medium heat and cook for a few minutes until toasted. Be sure to watch them as they can go from perfectly toasted to burnt quickly. Set aside, allowing them to completely cool.
4. In a small bowl, whisk together honey, 2 tablespoons Lemon Extra Virgin Olive Oil, Williams Christ Pear Balsamic Star, salt, and a few grinds of black pepper.
5. Place the arugula on a large serving platter and drizzle with about half of the vinaigrette. Toss gently to coat.
   
6. Finish with sliced red onions, burrata, peach slices, toasted pecans., fresh basil, and the remaining vinaigrette. Season to taste and serve immediately.