Grilled Peach Salad with Raspberry Dressing
Ingredients:
- 1/3 cup (75 mL) olive oil
- 1/3 cup (75 mL) E.D.SMITH SPA FRUIT® NO SUGAR ADDED RASPBERRY SPREAD
- 1/4 cup (60 mL) balsamic vinegar
- 1 tbsp (15 mL) Dijon mustard
- 1 tsp (5 mL) dried thyme leaves
- 1/2 tsp (2 mL) each salt and pepper
- 4 peaches, quartered and pitted
- 6 cups (1.5 L) baby arugula
- 1 red pepper, thinly sliced
- 1/4 cup (60 mL) thinly sliced red onion
- 1/2 cup (125 mL) crumbled goat cheese
- 2 tbsp (30 mL) pumpkin seeds
Preparation:
1. Preheat the grill to medium-high; grease the grate well. Whisk the oil with the jam, vinegar, mustard, thyme, salt and pepper until smooth. Toss 2 tbsp (30 mL) with the peaches. Grill for 2 minutes per side or until well-marked.
2. Arrange the arugula in an even layer on a shallow platter. Scatter the peaches, red pepper and red onion over top. Drizzle some of the dressing over the salad. Sprinkle with goat cheese and pumpkin seeds.
Tips:
1. Use any of your favourite E.D.SMITH SPA FRUIT® Jams & Spreads in the dressing.
2. Left over dressing can be stored, tightly covered, in the refrigerator for up to 5 days.
