Summer Salad with Mustard-Balsamic Marinated Peaches, Walnuts, and Tarragon Vinaigrette

Fresh | Simple | Gluten Free | Vegan Option

Summer is here! The season of peaches, tomatoes, porches, and swimming holes. Our fridge is already packed to gills with luscious peaches, and we are enjoying every minute of it! In honor of all things Summer, we’ve partnered with a fantastic group of bloggers and Instagrammers who love peaches just as much as we do!

Raw, grilled, or marinated; you name it, and we’re sure to like peaches prepared whatever your method. We have just moved to a new cabin, and have a lovely little nook for our grill, so why not fire it up?! Going for a lighter, yet filling and satisfying dish, we created a wonderful salad that we will surely be making again very soon. We marinated the peaches in a simple blend of mustard and balsamic, and paired them with peppery arugula, cherry tomatoes, toasted walnuts, grilled avocado, blue cheese (optional), and dressed with a tarragon vinaigrette. We took the opportunity to use the peach skin to make some beautiful peach skin candy to sprinkle over the top, and we sure are glad we did. It’s optional, but we say go for it!

This recipe will serve four portions, with some leftover vinaigrette for later. Since we already had the grill hot, we grilled up some melted garlic bread, and that turned out to be a fantastic addition.

Print Recipe
Summer Salad with Mustard-Balsamic Marinated Peaches, Walnuts, and Tarragon Vinaigrette
Prep Time 10 Minutes
Cook Time 16 Minutes
Passive Time 60 Minutes
Servings
People
Ingredients
The Composed Salad
Mustard-Balsamic Grilled Peaches
Tarragon Vinaigrette
Prep Time 10 Minutes
Cook Time 16 Minutes
Passive Time 60 Minutes
Servings
People
Ingredients
The Composed Salad
Mustard-Balsamic Grilled Peaches
Tarragon Vinaigrette
Instructions
Mustard-Balsamic Grilled Peaches
  1. In a medium bowl, combine peach slices, mustard, balsamic, olive oil, and salt. Toss well to coat. Stirring occasionally, cover and refrigerate for at least 1 hour.
  2. Preheat grill to medium-high. Basting with leftover marinade, grill peaches for 2-3 minutes per side, and until grill marks appear.
Tarragon Vinaigrette
  1. In a small glass jar fitted with a lid, combine all ingredients. Seal with lid, and shake well to combine. (Alternatively, combine all ingredients except olive in a small bowl, and suite to combine. Whisking constantly, gently stream in olive oil until emulsified.).
The Composed Salad
  1. Divide arugula amongst 4 plates. Top with equal portions peaches, tomatoes, blue cheese (optional), and toasted walnuts.
  2. Dress with tarragon vinaigrette; if desired, to with peach skin candy and chives. Finish plate with 1/4 grilled avocado.
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