Author Notes: This salad is simple, vibrant, fresh and delicious. Using the best of summer produce, this salad lets the ingredients speak for themselves. —Laura Denby
cup Blue Cheese, Crumbled
tablespoons Olive Oil
bunch Baby Arugula
- Brush peaches lightly with olive oil and place on a hot grill for 30-40 seconds, then rotate at a 45 degree angle and grill for another 30-40 seconds.
- Slice red onions thinly, and soak in a bowl with the remaining olive oil and blue cheese.
- Toss arugula with onions, olive oil and blue cheese and top with grilled peaches. Season with salt and pepper and enjoy!