- Balsamic vinegar 1⁄2 cup (4 fl oz/125 ml) plus 2 tablespoons
- Firm, ripe peaches 2
- Light brown sugar 2 tablespoons, firmly packed
- Arugula (rocket) 2 bunches (about 2 cups/2 oz/60 g), tough stems removed
- Grapeseed oil 2 tablespoons
- Salt and ground pepper
- Fresh goat cheese 1⁄4 lb (4 oz/125 g), crumbled
Preparation
In a saucepan over medium-high heat, bring the 1⁄2 cup (4 fl oz/125 ml) vinegar to a boil. Reduce heat to a simmer and cook until thick enough to coat the back of a spoon. Let cool.
Cut the peaches in half lengthwise; remove and discard the pits. Cut each half into 6 wedges. Place the wedges in a shallow dish, sprinkle with the brown sugar, and drizzle with the 2 tablespoons vinegar.
Prepare a charcoal or gas grill for direct grilling over medium-high heat. Brush and oil the grill grate or a vegetable-grilling basket.
Arrange the peaches on the grate or in the grilling basket directly over medium-high heat. Grill, turning once, until grill marks appear, about 1 minute per side.
In a large serving bowl, combine the arugula and the oil and toss to coat. Season to taste with salt and pepper.
Arrange the grilled peaches on top of the arugula. Drizzle with the balsamic reduction, sprinkle with the goat cheese, and finish with a few grindings of pepper. Serve at once.
Makes 4 servings
Excerpted from Williams-Sonoma On the Grill. Recipes by Willie Cooper. Photographs by Ray Kachatorian. Copyright © 2009 Weldon Owen Inc. and Williams-Sonoma.
Read more in Recipes and From Scratch
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