Grilled Peach, Strawberry & Arugula Salad with Pistachios & Goat Cheese

[Sincerely-Food-Chef]

Ingredients

• 1 (5 oz) pkg baby arugula
• 1 English cucumber
• 2 cloves garlic
• 1 (4 oz) log goat cheese
• 4 peaches
• ½ cup pistachios, unsalted
• 1 (16 oz) pkg strawberries
• balsamic vinegar
• black pepper
• Dijon mustard
• extra virgin olive oil
• honey
• salt
• virgin coconut oil

Instructions

1. Preheat a grill pan or skillet over medium heat.
2. Wash, halve, and pit peaches.
   • 4 peaches
3. Coat grill or bottom of skillet with oil. Place peaches cut side down on grill/skillet and cook until lightly browned and tender, 2-3 minutes per side. Transfer to a plate.
   • 1 tbsp virgin coconut oil
4. Wash and dry arugula. Transfer to a large bowl.
   • 1 (5 oz) pkg baby arugula
5. Wash cucumber and strawberries. Medium dice and add cucumber to bowl. Trim stem ends, slice, and add strawberries to bowl.
   • 1 English cucumber
   • 1 (16 oz) pkg strawberries
6. Peel and mince garlic. In a small bowl, prepare dressing by whisking together garlic, oil, vinegar, Dijon, salt, and pepper. Set aside.
   • 2 cloves garlic
   • 6 tbsp extra virgin olive oil
   • 2 tbsp balsamic vinegar
   • 2 tsp honey
   • ½ tsp Dijon mustard
   • ¼ tsp salt
   • ¼ tsp black pepper
7. Slice and add peaches to bowl. Toss salad.
8. Shell pistachios. Crumble goat cheese.
   • ½ cup pistachios, roasted unsalted
   • 1 (4 oz) log goat cheese
9. To serve, arrange salad on a plate, sprinkle goat cheese and pistachios over top, and drizzle with dressing. Enjoy!