Baby Arugula with Grilled Peaches from Jason Reed

AS Food studio/Shutterstock

This recipe from Ovenbird Cafe‘s Jason Reed combines two of the best bits of summer – grilling and glorious, gone-before-you-know-it peaches. Reed tops peppery arugula with grilled lavender peaches, homemade orange-zested chevre cream and a pistachio vinaigrette for a seasonal salad that’s perfect for those balmy August evenings when you don’t want to turn on the oven.


for the peaches
  • 3 local peaches, cored and cut into 8 slices
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried lavender flowers
  • 4 cups arugula
for the vinaigrette
  • 1/2 cup pistachios, shelled, toasted, chopped
  • 1 shallot, minced
  • 1/2 tablespoon fresh thyme, chopped
  • 1 tablespoon honey
  • 1 tablespoon wholegrain mustard
  • 1/2 cup canola
  • 1 cup olive oil
  • 1 tablespoon sherry vinegar
  • Salt and pepper, to taste
for the chevre cream
  • 1/2 cup chevre, goat cheese
  • 1/2 cup Greek yogurt
  • 1 tablespoon orange zest, chopped or microplaned
  • 1 teaspoon salt
  • Water, as needed


for the peaches 
  1. Toss peaches in olive oil and lavender, salt, and pepper.
  2. Preheat grill over high heat. When grill is hot, turn to medium high and grill peach slices on both sides until well marked, about 1-2 minutes per side. Remove from grill and set aside.
for the vinaigrette
  1. Whisk everything together. The vinaigrette will be broken and chunky but that is okay.
for the chevre cream
  1. Whisk everything together and slowly drizzle in water until you reach a loose yogurt consistency.
to assemble
  1. On the bottom of a platter or plate smear chevre cream. Place arugula on top of chevre cream making sure not to cover all of it, some white should poke through the arugula.
  2. Next, place the grilled peaches on top of the arugula sporadically and finally drizzle with desired amount of vinaigrette.

You may also be interested in