Grilled Peaches, Arugula & Feta Salad Recipe

1. Brush all sides of the peaches lightly with 1 tablespoon or less of olive oil.

2. Grill the peaches over a medium fire for about 4 to 6 minutes on each side until browned lightly and has began to soften slightly.

3. Transfer the grilled peaches to a platter, then let cool slightly.

4. Cut each peach half into ½-inch-thick wedges.

5. In a small bowl, whisk together the balsamic vinegar and olive oil, along with a pinch of salt and a few grinds of fresh pepper, to taste.

6. In a large bowl, toss the arugula with the vinaigrette until evenly coated.

To Assemble:

1. Divide the greens among 4 salad plates.

2. Top each salad with a sprinkling of cheese and pecans.

3. Arrange 4 or 5 grilled peach wedges atop the greens.

4. Serve, and enjoy!