Grilled Peaches with Goat Cheese

Arugula and Spinach Salad with

Grilled Peaches and Goat Cheese

Cooking spray

¼ cup Built by Bees Raspberry Blossom Honey Vinegar

3 ripe peaches, pitted and each cut into 6 wedges

½ cup fresh blueberries

4 Tablespoons creamy goat cheese

1 Tablespoon Built by Bees Italian Infused 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.