Ingredients:
4 ripe peaches, halved and pitted
3 tablespoons Plew Farm maple syrup
3 tablespoons olive oil, divided
5 cups arugula
0.5 cups cheese, crumbled or shaved
0.3 cups pecans or walnuts, toasted and chopped
0.3 cups red onion, thinly sliced
2 tablespoons apple cider vinegar
1 teaspoons Dijon mustard
0.5 teaspoons fine sea salt
0.3 teaspoons black pepper, freshly cracked
Instructions:
Heat the grill: Preheat a grill or grill pan to medium-high heat.
Glaze the peaches: Brush the cut sides of 4 ripe peaches, halved and pitted with 3 tablespoons maple syrup and 1 tablespoon of the 3 tablespoons olive oil, divided.
Grill the peaches: Place peaches cut-side down on the grill and cook until caramelized with light char marks.
Cool slightly: Remove peaches from the grill and let cool for a few minutes, then slice into wedges.
Make the dressing: In a small bowl, whisk together apple cider vinegar, Dijon mustard, the remaining 2 tablespoons of 3 tablespoons olive oil, divided, fine sea salt, and black pepper, freshly cracked.
Assemble the salad: In a large bowl, toss arugula with half the dressing. Arrange on a platter and top with the grilled peaches, cheese, crumbled or shaved, pecans or walnuts, toasted and chopped, and red onion, thinly sliced.
Finish and serve: Drizzle with the remaining dressing and serve immediately while the peaches are still warm.