Grilled Peach Salad
Ingredients:
- 2 peaches pitted
- 4 large handfuls of arugula
- 2 Tbsp goat cheese
- 1 Tbsp slivered almonds
- ¼ cup blueberries
- 2 Tbsp olive oil
- 1 Tbsp rice wine vinegar
- 1 tsp sugar
- 1 tsp salt
Directions: After cutting the peaches in half and removing the pits, grill face side down. Meanwhile, in a bowl, mix together the olive oil, vinegar, sugar and salt. Dress the arugula. Season to taste. Remove the peaches from the grill and slice. Toss all the ingredients together and serve. Finish with cracked black pepper if you prefer.
TIPS:
Fruit Grilling Tips:
- Fruits are best grilled when the coals have begun to die out or when placed on the outer edges of the grate.
- If placing fruit directly on the grill rack, cut the fruit into pieces that are large enough, so they do not fall through the grates.
- Fruits can be grilled with skins on. With softer fruits, the skins help them maintain their shape and holds them together as they are being grilled.
- Brushing fruit with melted butter or oil during grilling will help to keep the fruit from sticking to the grill grate. Spraying a non-stick cooking spray on the grate before heating grill also keeps foods from sticking.
- Use skewers or a grill basket to prevent small chunks of fruit and soft fruit from falling through the grate.
Vegetable Grilling Tips:
- Vegetables should be grilled over a medium heat. Vegetables should have browned grill marks and be tender when pierced with a fork or the tip of a knife.
- Prevent vegetables from drying out on the grill by soaking them in cold water before cooking.
- Cut vegetables into uniform size pieces so they will cook evenly. The larger and thicker the pieces the longer the grilling time.
- Use skewers or a grill basket to prevent small chunks of vegetables from falling through the grate.
- Before placing on the grill, brush oil onto vegetables to prevent them from sticking to the grates. The vegetables must be dry before applying oil or the oil will not stick.
- When grilling harder vegetables, they may need to be cooked before grilling to ensure that all the vegetables are done at the same time.
- Seasoning the vegetables with a coarse salt, such as sea salt or kosher salt, before grilling will draw out extra moisture from the vegetables, which will intensify its sweetness and flavor.
