- 6 large yellow peaches ripe and firm6 large yellow peaches ripe and firm
- 5 ounces baby arugula
- 1 cup pomegranate seeds
- 1 cup blueberries
- 2 tablespoons pine nuts roasted
- 1/2 cup crumbled feta
- 1 teaspoon oregano
For the Balsamic Dressing
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 3 tablespoons extra virgin olive oil
- Pinch of salt
Wash peaches, cut in half, remove seeds and quartered each half into 3 wedges.
In a large bowl, add arugula, pomegranate and blueberries.
Heat a grilled pan on medium heat. Place peach on the grill and grill both sides for about 2-3 minutes. Add to the salad bowl and sprinkle pine nuts, feta and oregano.
Balsamic dressing. In a small bowl, stir together balsamic vinegar, honey, olive oil and salt. Pour on salad individually or just before serving.
Salad can be served immediately or stored in the refrigerator until ready to serve.