GRILLED PEACH SALAD WITH CURRY PECANS & HONEY VINAIGRETTE

Serves 4-6

INGREDIENTS

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THE HONEY VINAIGRETTE

·   2 tablespoons honey

·   2 tablespoons plain Greek yogurt, use 1 tablespoon mayonnaise for dairy-free

·    1 tablespoon extra virgin olive oil

·    1 tablespoon apple cider vinegar

·    1 tablespoon balsamic vinegar

·    A pinch of sea salt

THE CANDIED CURRY PECANS

·    ¼ cup pecans

·    1 tablespoon honey

·    ½ teaspoon curry powder

·    ¼ teaspoon sea salt

·     1 teaspoon butter

THE SALAD

·     4 ripe but firm peaches

·     ½ teaspoon avocado oil, or another neutral-flavored oil

·     5 ounces baby arugula

·    ½ cup blueberries

·    ¼ cup crumbled goat cheese, sub a diced avocado for dairy-free

INSTRUCTIONS 

·  Place all the vinaigrette ingredients into a 1-cup mason jar and shake until mixed.  2 tablespoons honey 2 tablespoons plain Greek yogurt 1 tablespoon extra virgin olive oil 1 tablespoon apple cider vinegar 1 tablespoon balsamic vinegar, a pinch of sea salt ·  Place the pecans, honey, curry powder, and sea salt in a small frying pan and bring them to a boil over medium-high heat. Boil until the pan is dry, about 2 minutes. Remove the pan from the heat and stir in the butter to prevent the pecans from sticking together. ¼ cup pecans1 tablespoon honey½ teaspoon curry powder¼ teaspoon sea salt1 teaspoon butter ·  Preheat your barbecue to high. Cut the peaches in half and remove the pit. Then cut each peach half into three wedges. Place the peaches in a medium-sized bowl and toss with the oil. Grill the peaches for 2-3 minutes per side. Remove them from the grill using an offset spatula - this works better than a regular spatula and helps prevent the grill marks from being left on the grill. 4 ripe but firm peaches½ teaspoon avocado oil ·    Place the arugula in a large bowl with goat cheese, curry pecans, blueberries, and grilled peaches. Toss with the dressing and serve immediately. 5 ounces baby arugula½ cup blueberries¼ cup crumbled goat cheese