Cooking Instructions
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Step 1
If you are using an oven to cook your peaches, preheat it to 400 degrees F (220 degrees C). If using a grill, preheat it to the same temperature.
Step 2
Combine
Dijon Mustard (15 g)
,
White Wine Vinegar (30 mL)
,
Olive Oil (30 mL)
, and
Honey (20 g)
in a bowl and whisk to combine. Taste and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
and set aside.
Step 3
Remove the pit from your
Peaches (2)
and cut into thin slices.
Step 4
If cooking in the oven, arrange peaches and
Walnuts (40 g)
on a baking sheet and roast for 15 minutes, with an additional 5 minutes if needed. If preparing on the grill, brush with olive oil and place cut-side down on the grill and cook for 4-5 minutes on medium heat, flip and remove after another 4-5 minutes.
Step 5
Prepare your salad by setting
Arugula (200 g)
on a bowl or plate, placing peaches on top then drizzling with the dressing. Garnish your Grilled Peach Salad with crumbled walnuts.
