Grilled Peach and Arugula Salad
1 container of Superior Fresh baby arugula
4 ripe peaches, pitted and sliced
1 tsp. avocado oil (or olive oil)
1 cup blueberries
1/2 cup goat cheese
2 tbsp. honey
2 tbsp. greek yogurt
1 tbsp. olive oil
1 tbsp. apple cider vinegar
1 tbsp. balsamic vinegar
Pinch of sea salt
Candied Curry Pecans
1/4 cup pecans
1 tbsp. honey
1/2 tsp. curry powder
1/4 tsp. salt
1 tsp. butter
Place all vinaigrette ingredients into a small mason jar and shake well until combined. Set aside.
In a pan over medium-high heat, place all curried pecan ingredients, except the butter. Bring to a boil for about 2 minutes, until the pan turns dry. Remove from heat and add butter.
Preheat your grill too high. Place the peaches into a bowl and toss with the avocado oil.
Grill the peaches for 2-3 minutes per side.
Place the arugula, goat cheese, curry pecans, blueberries and grilled peaches into a medium-sized bowl. Toss with the honey vinaigrette and serve immediately.