Arugula Salad With Grilled Peaches
This recipe is another way to enjoy ripe peaches.
1 bulb fennel
2 ripe peach
2 tablespoons extra virgin olive oil
1/2 tablespoon balsamic vinegar
Juice of freshly squeezed lemon
Salt and freshly ground black pepper to taste
To prepare the dressing – in a small bowl combine the olive oil, balsamic vinegar, the freshly squeezed lemon juice. Whisk well and season it with salt and freshly ground black pepper to taste.
Heat the grill.
Cut each peach to 8 crescents. Trim the fennel bulb …
Find the full recipe at the September issue of MAZA Cooking Journals available on the iTunes store.