Grilled Peach and Baked Cheese Salad
Ingredients
- 1 6oz package of The Big Moo - Oh-So Original
- 1 peach, sliced
- 1 cup arugula
- 1/2 heirloom tomato, sliced
- 1/2 shallot, sliced
- basil, sliced
- pistachios, chopped
For the Dressing:
- 1/4 cup olive oil
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp pepper jam
Directions
- Heat your grill to medium heat. While the grill is preheating, slice and chop all your ingredients.
- Slice The Big Moo into bite sized pieces. Once the grill has preheated, place peach slices and cheese slabs directly on the grill. Grill 2–3 minutes per side, until the peaches are lightly charred and the cheese is golden, crisp, and heated through.
- While the cheese and peaches are cooking, whisk together olive oil, salt, pepper, and pepper jam until smooth in a bowl. Toss arugula in the dressing.
- On a serving plate, arrange arugula, heirloom tomato slices, and shallot. Layer on grilled peach slices and warm baked cheese.
- Sprinkle with fresh basil and chopped pistachios. Drizzle with the remaining pepper jam dressing and serve immediately while the cheese is still warm.
You might also enjoy our recipe for Roasted Strawberry Bruschetta.
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