Peachy the Magazine August September 2014 | Page 76

Summer’s Bounty
GRILLED PEACH SALAD WITH PESTO
from Jeanine Donofrio, Love and Lemons blog

2 firm peaches
2 teaspoons olive oil
1 teaspoon balsamic vinegar
2 cups baby arugula
pesto to taste
fresh mozzarella, sliced
salt, black pepper and red pepper
flakes, to taste
lemon juice

74

PEACHYTHEMAGAZINE.COM

Peel peaches and slice in four segments. Toss with olive oil and balsamic
vinegar. Add a pinch of salt. Heat grill
or grill pan, brush with oil, and place
peaches over the heat. Grill on each side
two to three minutes without moving
them. You can gently check how the
grill marks are coming along. Cool.
Toss the arugula with a little bit of
olive oil and salt. Assemble on a platter and top with mozzarella slices,
peaches, dollops of pesto and a few
pinches of red pepper flakes. Squeeze
a little lemon juice on top and serve.