Summer Salad with Mustard-Balsamic Marinated Peaches, Walnuts, and Tarragon Vinaigrette
Servings Prep Time
4People 10Minutes
Cook Time Passive Time
16Minutes 60Minutes
Servings Prep Time
4People 10Minutes
Cook Time Passive Time
16Minutes 60Minutes
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.