60g/1/2 cup pecans
4 firm, ripe freestone peaches, halved and pitted
45ml/2 1/2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
15ml/1 tablespoon sherry vinegar
85g/3 ounces arugula, large stems discarded
One head frisée, torn into bite-size pieces (4 cups)
85g/3 ounces Cabrales cheese (or goat cheese), crumbled (1 cup)
1. Light a grill. Put the pecans on a sheet of aluminum foil and fold into a small pouch. Place on the grill and toast for 7 minutes, or until they are golden brown. Transfer the pecans to a plate and let cool, then coarsely chop.
2. In a medium bowl, toss the peaches with 1/2 tablespoon of the olive oil and season with salt and pepper. Grill the peaches over a medium-high fire until softened and lightly browned, about 5 minutes per side. Transfer the peaches to a work surface and cut each half in half.
3. In a medium bowl, mix the vinegar with the remaining 2 tablespoons of olive oil and season with salt and pepper. Add the arugula and frisée and toss well. Transfer the salad to a platter and scatter the blue cheese and toasted pecans on top. Arrange the peaches around the salad and serve.
Prep time: 10 minutes
Grilling time: 20 minutes
Green Advice: Most of these ingredients can be purchased from local organic farms can also provide fruit from the closest possible sources.
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