We serve this succulent salad all summer long. It’s also delicious with grilled nectarines and fresh goat cheese. Nutty arugula is a great compliment to the sweetness of the honey.
4 ripe peachesLight olive oil
A handful of arugula, washed and dried
2 to 3 ounces fresh ricotta
Honey
Prepare the grill. Cut the peaches in half and remove the pits. Brush the cut sides lightly with olive oil. Place the peaches on the grill over medium coals, face side down. Grill for 2 to 3 minutes, until soft. Cut the peaches in half. Place the arugula on a platter and loosely arrange the peaches on top. Crumble the ricotta over and drizzle with the honey.
Copyright ©2009 Annie Somerville All rights reserved.




Donate to Haiti Earthquake Relief
Feedback
Subscribe via RSS
Follow us on Twitter
Follow us on Facebook
Add your comment »