Arugula and Spinach Saladwith Grilled Peaches and Creamy Goat Cheese
¼ cup Built by BeesRaspberry Blossom Honey Vinegar
3 ripe peaches or nectarines, pitted and each cut into 6 wedges
½ cup fresh blueberries
4 Tablespoons creamy goat cheese
1 Tablespoon extra-virgin olive oil
5 cups arugula, loosely packed
5 cups spinach, loosely packed
Sea salt and freshly ground pepper (to taste)
Preheat grill to high heat. Spray grill rack with cooking spray. 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 a large bowl, combine the oil and salt and pepper to taste. Add arugula and spinach. Toss gently to coat. Arrange arugula and spinach on a large plate or platter. Top with peach wedges, blueberries, Built by Bees Raspberry Blossom Honey Vinegar and creamy goat cheese.
Makes 5 servings.