Grilled Peaches

Cooking Time

15 minutes


4 servings


  • 1/4 cup balsamic vinegar
  • 2 TBSP honey (I prefer local and raw)
  • 3 peaches, pitted and each cut into 6 wedges
  • Grapeseed oil in pump bottle (for "cooking spray")
  • 1 TBSP extra virgin olive oil
  • Dash of kosher salt
  • 3 cups arugula
  • 2 TBSP crumbled goat cheese (optional)


Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.

Prepare grill to high heat.

Place peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.

Combine oil and sea salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges. Drizzle with balsamic syrup; sprinkle with goat cheese.