Grilled Peach and Arugula Salad with Cardamom and Clove Vinaigrette

A fragrant salad with arugula, feta, peaches, and a spiced vinaigrette.

Photo of Grilled Peach and Arugula Salad with Cardamom and Clove Vinaigrette

INGREDIENTS:

2 cups frozen DOLE® Sliced Peaches
10 ounces baby arugula
1 cup crumbled feta cheese
3/4 cup torn fresh mint leaves
3/4 cup toasted pistachios, roughly chopped
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 cup extra-virgin olive oil

DIRECTIONS:

  1. Preheat grill to high (450°F to 550°F) and oil grates. Place frozen peaches sides down and grill uncovered until well charred on both sides (about 6 min. per side). Remove from grill and hold warm.
  2. Combine baby arugula, crumbled feta cheese, mint, and chopped pistachios in a large bowl.
  3. Whisk together white wine vinegar, lemon juice, Dijon mustard, honey, salt, black pepper, cardamom, and clove in a medium bowl until well combined. Slowly whisk in extra-virgin olive oil until fully incorporated. Drizzle vinaigrette over arugula; toss to combine. Serve grilled peaches over salad.
  4. Drizzle 3-oz. vinaigrette over arugula mixture; toss to combine. Place salad on serving vessel and top with grilled peaches.
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