Sunday, July 12, 2015

The World According to Bella and a Blueberry and Grilled Peach Salad

"It's not what you look at that matters but what you see"
 Henry David Thoreau-July 12, 1817-May 6, 1862
American author, poet, philosopher, abolitionist, tax resister, and transcendentalist
Check out my latest WWN story Life is Good at the Lake
and check out this super duper Up North feeding station. With all the trees around here seems like no problem for Mr.C to make one for me. I happen to know he has a chain saw.  
Love, Bella

Grilled Peach and Blueberry Salad
The peaches are the star of the salad brushed with a little bit of the dressing then grilled until they are soft, sweet, juicy, and lined with grilled marks. I let them cool to room temperature and slice them so they are ready for my salad!
Arugula salad with grilled peaches, blueberries, goat cheese with a light honey dressing is the perfect summer salad!

recipe adapted from twopeasandtheirpod and serves 4
For the Dressing:

  • 4 TB. olive oil or lemon olive oil
  • 2 TB. white or golden balsamic vinegar
  • 1 tsp. honey
  • Sea salt and crushed black pepper, to taste
For the Salad:
  • 3 ripe peaches, cut in half, pits removed
  • Fresh arugula (about 8-10 cups) or combination arugula and baby spinach
  • 1-1/2 cups fresh blueberries
  • 1/3 cup regular almonds
  • 1 cup diced cucumbers 
  • 3 oz fresh goat cheese
  • optional red onion slices
  • optional slices of cooked chicken breasts
  • In a blender add all dressing ingredients and mix well. Place in jar with a screw top and refrigerate until serving. 
  • Lightly brush the peach halves with the dressing. Preheat the grill to high heat. Place peaches, cut side down, on the hot grill. Grill for about five minutes, or until the peaches are soft and have grill marks. Remove peaches from the grill, cool to room temperature, and slice.
  • Place arugula, sliced grilled peaches, blueberries, almonds, cucumbers and fresh goat cheese in a large salad bowl. Drizzle with salad dressing. Gently toss and serve immediately.
Optional Dressing Blueberry Vinaigrette
  • 1/4 cup lemon olive oil
  • 1/4 cup blueberry balsamic vinegar
  • 1 TB. Dijon mustard
  • 1 tsp. honey 
  • 2 garlic cloves, minced
  • Mix all ingredients in a blender. Place in a jar with a screw top and refrigerate several hours.  

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