Grilled Peach and Wild Greens Salad

Prep Time: 15 minutes | Cook Time: 6 minutes | Serves 4

Grilled Burkart Organics Earlirich Peaches, Salad Farm Arugula and Suncatcher Farm Flashy Green Butter Lettuce Salad. Using local, organic produce makes this salad super nutrient dense and DELICIOUS! On the table in 30 minutes or less.

Ingredients

• 2 peaches
• 1 Tablespoon olive oil
• 5 ounces arugula
• 1 head Flashy Green Butter Lettuce
• 1/4 large red onion
• 1 cup cherry tomatoes
• 1 medium avocado
• 4 ounces goat cheese (optional - we recommend Cypress Grove Herbs de Humboldt Chevre)
• 1/3 cup roasted, salted pistachios

Basil Vinaigrette (optional)
A simple balsamic vinegar and olive oil are delicious on this salad. But if you're up for making something a little fancier, we love this Basil Vinaigrette recipe.

• 1/2 cup olive oil or avocado oil
• 1/4 cup apple cider vinegar
• 2 1/2 Tablespoons raw honey
• 1 1/2 Tablespoons dijon mustard
• 1 teaspoon kosher salt
• 1/4 cup fresh chopped basil

Instructions

1. Heat a grill or grill pan to medium high.
2. Remove pit from peaches and slice into wedges,
3. Add the sliced peaches to a medium bowl with olive oil and toss to gently to coat.
4. Place peaches evenly on the grill and cook for 2-3 minutes, then carefully flip and cook for 2-3 minutes on the other side, or until the peaches are soft with light grill marks.
5. Remove the peaches to a plate to cool slightly.
6. If making your own dressing: Add all of the dressing ingredients to a jar with a lid and shake well. Set the dressing aside.
7. Wash and pat dry arugula and flashy butter lettuce.
8. Roughly chop butter lettuce and add to a large serving bowl with the arugula.
9. Pour 1/2 of the dressing over the greens and toss well to coat.
10. Thinly slice red onion, halve cherry tomatoes lengthwise, dice avocado and add to bowl on top of the greens.
11. Add grilled peaches on top of the salad.
12. Crumble the goat cheese on top and finish with the chopped pistachios, if desired.
13. Drizzle the other half of the dressing on top and serve.

Image borrowed and recipe adapted from whatmollymade.com