Grilled Peach Salad
Ingredients
Dressings
- ½ cup virgin olive oil
- ⅓ cup balsamic vinegar
- 1 tsp dijon mustard
- 2 tbsp raspberry jam (or honey)
- pink salt
- freshly ground black pepper
Salad
- 2-3 ripe peaches, pitted and halved
- 150 g rocket leaves
- ⅓ cup pecans, roughly chopped
- ¼ cup soft feta cheese, crumbled
Instructions
- For the dressing, whisk together all the ingredients together until it has emulsified and are well combined.
- Brush the dressing on the peaches. Preheat a skillet on medium–high heat, and grill each side of the peaches for 2–3 minutes or until the pieces are soft and have grill marks.
- In a large bowl, toss the rocket leaves with the salad dressing until all the leaves are lightly coated. Layer the rocket leaves onto a large platter and top with pecans, grilled peaches, and feta cheese, and serve.