Grilling fruits is a delicious way to eat more fiber, nutrients and cancer-protective compounds. What’s more, you don’t have to worry about the potentially cancer-causing compounds that form when meat is grilled. This recipe features flavorful peaches with a honey-vinegar glaze. Serve over arugula with crumbled goat cheese for a delicious summer salad.
Grilled Peaches and Goat Cheese Salad
- Cooking spray
- 1/4 cup balsamic vinegar
- 2 Tbsp. honey
- 3 medium peaches pitted and cut into 6 wedges
- 1 Tbsp extra virgin olive oil
- Salt and freshly ground black pepper to taste
- 10 cups arugula loosely packed
- 4 Tbsp goat cheese
Prepare grill to high heat. Spray grill rack with cooking spray and set aside.
In small saucepan over medium-high heat, bring vinegar to a boil. Reduce heat and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat and stir in honey. Cool to room temperature.
Place peach wedges on grill rack. Grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill and set aside.
In large bowl, combine oil, salt and pepper. Add arugula, tossing gently to coat. Arrange arugula mixture on platter. Top with peach wedges, balsamic syrup and cheese.
(AICR) American Institute for Cancer Research – www.aicr.org