Servings:
Serves 4 Servings
Ingredients
- 2 tablespoon honey
- 1/4 cup white balsamic vinegar
- 2 sprig thyme, leaves picked
- 1/3 cup extra virgin olive oil
- 2 cup ripe peaches
- 1 pound arugula, washed and picked
- 1/2 cup macadamia nuts, toasted
- 3 ounce shaved pecorino cheese
Preparation
Baking Directions:
In a medium bowl, whisk together the honey, white balsamic vinegar and thyme.
Stream in the olive oil to emulsify and season with salt and pepper.
Pit and quarter the peaches and marinate in the dressing for at least 3 hours.
Preheat grill to medium-high heat.
Remove the peaches from the dressing (reserve dressing), and grill on the cut sides until lightly browned and tender.
Set aside.
Toss the arugula and macadamia nuts with enough reserved dressing to coat; adjust seasoning if necessary.
Plate the salad or arrange on a platter.
Garnish the top with the grilled peaches and shaved pecorino cheese.
