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Grilled Peach & Arugula Salad with Candied Pecans

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20 mins





For the Dressing:

1/4 cup Benissimo Organic Avocado oil

1/4 cup Built By Bees Orange Blossom honey vinegar

For the Candied Curry Pecans:

1/4 cup Stone Mountain Pecan Company pecan halves

1 tbsp Blue Haven Bee Company wildflower honey

1/2 tsp curry powder

1/4 tsp sea salt

1 tsp Southern Swiss Dairy butter

For the salad:

4 small or 2 medium ripe, but firm peaches, cut in half and pits removed

2 tbsp Benissimo Organic avocado oil

5 ounces baby arugula

1/2 cup blueberries

1/4 cup La Bonne Vie goat cheese crumbles


  • Place the dressing ingredients into a medium bowl and whisk vigorously until well combined.
  • Place the pecans, honey, curry powder, and sea salt in a small skillet and bring them to a boil over medium heat.
  • Boil until there is no more liquid present, about 2 minutes.
  • Remove the pan from the heat and stir in the butter to prevent pecans from sticking together.
  • Brush the cut sides of the halved peaches with avocado oil.
  • Place cut side down on a preheated grill or grill pan over medium heat. Brush the tops with the remaining avocado oil.
  • Cook for 4-6 minutes, or until grill marks form and the peaches start to soften.
  • Flip the peaches and cook for an additional 3-5 minutes, or until peaches are soft.
  • Remove from the grill, let cool, and slice into wedges.