Monday, 17 February 2020

Grilled Peach And Arugula Salad With Goat Cheese And Sweet Honey Balsamic Dressing

Grilled Peach And Arugula Salad With Goat Cheese And Sweet Honey Balsamic Dressing


Ingredients:
THE HONEY VINAIGRETTE:
2 tablespoons honey
2 tablespoons plain Greek yogurt (use 1 tablespoon mayonnaise for paleo or dairy-free)
1 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
etc.

Instructions:
  • Step 1. Place all the vinaigrette ingredients into a 1 cup mason jar and shake until mixed.
  • Next, Place the pecans, honey, curry powder, and sea salt in a small frying pan and bring them to a boil over medium-high heat. Boil until the pan is dry, about 2 minutes. Remove the pan from the heat and stir in the butter to prevent the pecans from sticking together.
  • Next step is, Preheat your BBQ to high. Cut the peaches in half and remove the seeds. Then cut each peach half into three wedges. Place the peaches in a medium-sized bowl and toss with the oil. Grill the peaches for 2-3 minutes per side. Remove them from the grill using an offset spatula – I find this works better than a regular spatula and helps prevent the grill marks from being left on the grill.
  • Source: https://www.theendlessmeal.com/grilled-peach-salad/



  • Rated 4/5 based on 30 Reviews

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