Such a great summer recipe. The sweet grilled peaches with the peppery arrugala and the salty cheese. The perfect side dish, or add your favorite grilled meat and turn it into a meal.
- 4 large ripe peaches sliced
- 1 red onion medium, sliced thin
- 2 cups arrugala
- ½ lb riccota salata
- 1 tbsp honey
- Juice of one lemon
- 1/8 cup champagne vinegar
- ½ cup olive oil
- 1 shallot minced
- 1 tbsp dijon mustard
- Salt and pepper
In a bowl combine sliced peaches, honey, 2 tbsp olive oil, salt and a pepper. Toss and then on a med/high grill cook the peaches 2 to 3 minutes per side or until you get nice grill marks on the peaches.
Remove from grill and set aside. In a small jar combine shallots, dijon mustard, lemon juice, champagne vinegar, olive oil, salt and pepper. Cover the jar and shake until well combined.
In a salad bowl add arrugala, red onion and grilled peaches. Now add the dressing a little at a time until the lettuce is just coated. Transfer to a large serving plate and top with shaved riccota salata. Enjoy!!