Recipe By: A Tiny Canal Cottage
Ingredients
- 4 large fresh, ripe peaches, halved
- 2 tablespoons extra virgin olive oil
- 2 sticks of honey (or ¼ cup)
- Herbed cheese, chopped blocks
- ½ lb arugula
- 3 tablespoons butter, softened
- 2 La Brea Bakery Take & Bake French Baguettes, grilled
- Pine nuts, toasted
- Pepper, freshly ground
- Pinch of salt, to taste
Preparation
- Heat the grill of choice to high, may be biodegradable or gas.
- Wash the fresh, ripe peaches and cut in half.
- Place the cut side of the peach on the grill until caramelized, checking every two minutes until golden brown.
- Remove from the grill and set aside, place a block of grilled cheese on top.
- Once cooled, cut the peaches in half and dress with one stick of honey.
- Slice the La Brea Bakery Take & Bake French Baguettes in half, then cut into thirds.
- Brush the cut side with melted butter.
- Toast on the grill for 2-3 minutes until golden brown. Set aside to cool.
- In a large bowl, mix the grilled peaches, pine nuts, remaining herbed cheese, and arugula together. Set aside to make the dressing.
- In a small jar or glass, whisk together the extra virgin olive oil, honey, pepper, and salt. Put on a lid and shake or whisk to combine.
- Pour the dressing over the salad mixture and gently toss all the ingredients together.
- Allow the dressed greens to sit for 10 minutes, then serve al fresco. Slow down this summer and enjoy in the great outdoors.
