When summer rolls around and local peaches are available, this salad can’t be beat.
|Number of Servings:
||2 firm, ripe freestone peaches • 2 large handfuls fresh arugula, about 2 cups • 2 large handfuls fresh baby romaine or other salad greens, about 2 cups • 3 tablespoons creamy goat cheese • 1 tablespoon good-quality balsamic vinegar • 2 tablespoons best-quality olive oil
||Halve peaches and remove pits, but leave skin on. Grill cut side down for 3 to 4 minutes until brown on a stovetop grill or outdoor grill. Remove skins and chop. Combine all ingredients except oil and vinegar in a large salad bowl. Refrigerate. Just before serving, toss with oil and vinegar.