1 lb. arugula, washed and trimmed
3 peaches, sliced into quarters
1/2 cup bleu cheese, crumbled, 1 T. reserved for garnish
1 lb. bacon, finely diced, 1 T. reserved for garnish
1/2 cup shallots, finely diced
1 cup balsamic vinegar, good quality
1 cup olive oil, good quality
Parsley, chives, salt and pepper
|Preparation - Directions:
Fine-dice the bacon and render the fat slowly in a heavy-duty pan. When bacon is brown and the fat is rendered completely, add the fine dice of shallots. Cook over medium heat until shallots are slightly browned and soft. Deglaze pan with balsamic vinegar, reduce by half. Remove from heat; whisk in olive oil in a slow and steady stream. Keep warm until ready to dress salad.
Grill the sliced peaches on a hot grill or fire pit. Toss cleaned arugula with dressing and bleu cheese in a bowl. Taste greens and finish seasoning with salt, pepper and some fine-diced chives. Garnish with reserved crumbled bleu cheese and cooked bacon. Divide and arrange grilled peaches among the dressed salads. Serve immediately.
Dressing can be stored refrigerated 3 days just need to warm on low heat whisking frequently. To serve as a main course, try adding grilled skirt steak, roasted chicken breast, or even fresh grilled scallops.
Serves 6 to 10.