Arugula with Grilled Peaches, Hazelnuts and Parmesan
Author: 
Recipe type: Salad
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A luscious summer salad of peppery arugula, sweet grilled peaches, toasted hazelnuts and shaved Parmesan cheese drizzled with olive oil and Balsamic vinegar.
Ingredients
  • ½ cup raw hazelnuts
  • 3 ripe peaches, halved and pits removed
  • 2.5 ounces baby arugula
  • Parmesan cheese
  • Best-quality extra-virgin olive oil
  • Balsamic vinegar
  • Salt and pepper to taste
Instructions
  1. Toast the hazelnuts in a preheated 375 degree oven for ten to twelve minutes, until fragrant and the skins rub off easily.
  2. Remove as much of the hazelnut skins as possible by shaking the nuts in a large, covered bowl or by rubbing them with a clean tea towel.
  3. Divide the arugula between two salad plates and top with hazelnuts.
  4. Using a vegetable peeler, shave several long curls of Parmesan cheese and add them to the arugula.
  5. Preheat your grill to medium.
  6. Brush the cut side of the peaches with melted butter or olive oil.
  7. Place peaches on grill cut-side down and grill until softened, about five minutes.
  8. Add three warm peach halves to each plate.
  9. Just before serving, drizzle each plate with one teaspoon of Balsamic vinegar and two teaspoons of olive oil.
  10. Season with a flaky sea salt, such as Maldon, and freshly ground black pepper.
Recipe by West of the Loop at https://www.westoftheloop.com/2015/07/07/arugula-with-grilled-peaches-hazelnuts-and-parmesan/