RECIPES
Grilled Peach & Arugula Salad with Candied Pecans
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PREP/COOK TIME
20 mins
DIFFICULTY
Easy
SERVINGS
Ingredients:
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
Directions:
- 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.