Grilled Peaches with Bitter Greens and Blue Cheese

Grilling in the summer months keeps the kitchen heat outside, giving your HVAC a break. Lower cooling bills mean more money for you and less pollutants for the environment. Buying local fruits and vegetables supports your area farmers and reduces the amount of fossil fuel needed to get the seasonís bounty from farm to market to table.

So fire up the grill and try this delicious farmstand-friendly recipe for Grilled Peaches with Bitter Greens and Blue Cheese.

1/2 cup pecans
4 firm, ripe freestone peaches, halved and pitted
2 1/2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 tablespoon sherry vinegar
3 ounces arugula, large stems discarded
One head frisťe, torn into bite-size pieces (4 cups)
3 ounces Cabrales 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 frisťe 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.

Serves 8.


William C
William C2 months ago


W. C
W. C2 months ago

Thank you.

Sonia M
Sonia M5 months ago

Sounds good thanks for sharing

Yvette Sloan
Yvette Sloan1 years ago

Looks yummy

Elizabeth Brawn
Elizabeth Brawn1 years ago


Dale O.

Looks delicious to me, I can't get enough of peaches when they are in season.

J.L. A.
j A5 years ago


Lydia Price

I agree that there is horrendous abuse in the dairy industry. Cows are abused, subjected to hormones to unnaturally increase milk production and robbed of their babies (which are murdered). But it doesn't have to be this way. Cows are naturally capable of producing enough milk to feed their baby and a number of people. The old homesteaders always kept a cow or two to provide for their children and there was enough to sell and make butter. Stress is a big issue when it comes to quality and quantity of milk production. With good food, a happy cow will always make more milk. Farmers used to only breed their cows when she started to dry up. A healthy, happy cow can produce milk for 2-5 years after giving birth. The dairy industry rapes cows and forces them into a constant cycle of pregnancy and birth. They are deprived of their children and suffer horribly emotionally. They love their babies too! The calves are either turned into veal or murdered on the spot. An enzyme from their stomach (rennet) is used to make cheese. There are manufactures out there who make cheeses with vegetable rennet. But we all need to work on the issues involving the barbaric abuse of cattle in the dairy industry. We need more people involved to reject products that are produced abusively. I myself would never deprive a child or other person in need of milk. But healthy, normal adults can boycott the dairy industry until our voices are heard and changes take place. Too bad all these rich people spend the

Robert O.
Robert O6 years ago

Thanks Kelly.

Tony I.
Tony Isaacs7 years ago

Agreed that there is much abuse and cruelty in the dairy industry; however, not all cheese products come from abusive dairy operations (for example, Meister cheeses). Do your homework.

Sounds like a really tasty recipe, btw.