Grilled Peach Blueberry Salad

Temps & Portions
2 servings
  • 1 large peach, peeled 2364
    Peaches Large 1EA
    $1.86 • Chq
  • 1 cup Chilean blueberries 2365
    Blueberries Pint 170G
    $5.39 • Chq
  • 2 tablespoons apricot preserves 2366
    Bonne Maman Apricot Spread 380G
    $5.53 • Chq
  • 2 tablespoons rice wine vinegar 2367
    Nakano Rice Vinegar Natural 355ML
    $4.53 • Chq
  • 1 large lemon, zested and juiced 2368
    Lemons 1EA
    $1.39 • Chq
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil 2369
  • Cayenne pepper, to taste 2370
    Club House Cayenne Pepper 81G
    $9.06 • Chq
  • Kosher salt, to taste 2371
  • Ground black pepper, to taste 2372
  • 1/2 cup shredded Parmesan cheese 2373
    Kraft Cheese Parmesan Shaved 141G
    $5.82 • Chq
  • 1 tablespoon toasted sliced almonds 2374
    Almonds Blanched Slivered 400G
    $8.56 • Chq
  • 2 cups baby arugula, washed 2375
    Baby Arugula 142G
    $5.39 • Chq
  • 1 cup butter lettuce, washed and chopped 2376
    Green Leaf Lettuce 1EA
    $2.91 • Chq
  • 1 ounce julienned red onion 2377
    Onions Red 1EA
    $2.15 • Chq
  • 2 sprigs fresh mint, chiffonade 2378
    Compliments Organic Mint 28G
    $2.91 • Chq

Halve the peach and slice each half into 3 slices; set aside. Wash the blueberries and toss them with 1 tablespoon of the preserves and set aside.Whisk together the vinegar, remaining 1 tablespoon preserves, the lemon juice and zest, 1/4 cup of the oil, and cayenne pepper until well mixed. Season with salt and pepper to taste. Set the dressing aside to let the flavors combine.

Preheat the oven to 400°F. Mix the cheese and almonds together and spread them into a 4- to 5-inch circle or square onto a baking sheet lined with parchment paper. Bake for approximately 4 minutes, or until golden brown. Remove the cheese crisp from the oven and allow it to cool to room temperature. When cooled, cut or break it into two pieces.

Preheat a broiler or grill to medium heat. Brush the reserved peach slices with the remaining 1 tablespoon oil. Grill the peaches until slightly charred and warmed through.

In a large salad bowl, toss the arugula, butter lettuce, mint, onion and 3/4 cup of the blueberries with the prepared vinaigrette.Divide the mixed greens between two salad plates. Arrange the grilled peach slices and remaining blueberries next to the salads and garnish with a crisp. Serve immediately.

Serves 2