Sun-Kissed Grilled Peach and Arugula Salad with Canna-Balsamic Glaze | Cooking with a Buz!

Sun-Kissed Grilled Peach and Arugula Salad with Canna-Balsamic Glaze

Yields: 4 servings

Preparation & Cooking Time: 25-30 minutes

Welcome back to all my canna chefs out there, I hope you all had a safe and fun Independence Day this year. This month I wanted to do a recipe that helps capture the summer season and the flavors that are associated with it. So, indulge in the essence of summer with this mouthwatering recipe for Grilled Peach and Arugula Salad with Canna-Balsamic Glaze. As August brings us an abundance of ripe and juicy peaches, it's the perfect time to create a light and refreshing dish that captures the flavors of the season. The combination of grilled peaches, peppery arugula, tangy balsamic glaze, and delightful toppings creates a salad that is both satisfying and bursting with summer goodness. So grab a bag of your favorite herb, twist one up, and let's get Cooking with a Buz!

Ingredients

4 ripe peaches, halved and pitted

4 cups arugula

1 cup cherry tomatoes, halved

1/2 cup crumbled goat cheese

1/4 cup sliced almonds, toasted

Fresh basil leaves, for garnish

1 tablespoon of canna olive oil for grilling

For the Balsamic Glaze:

1/2 cup balsamic vinegar

2 tablespoons canna-infused honey

Instructions

First, Preheat your grill to medium-high heat, and then in a small saucepan, combine the balsamic vinegar and honey. Bring the mixture to a simmer over medium heat, cooking for about 5-7 minutes, stirring occasionally, the glaze should thicken up just a little. Remove from heat and set aside for later. Now lightly brush the cut side of each peach half with the canna olive oil and place the peaches on the preheated grill, cut side down. You'll only need to grill them for about 3-4 minutes, just until grill marks appear and the peaches become softened.

Next, remove the grilled peaches from the grill and let them cool for a few minutes before slicing them into wedges. In a large salad bowl, combine the arugula, cherry tomatoes, and grilled peach slices and toss gently to combine. Then drizzle the balsamic glaze over the salad and toss again to evenly coat the ingredients. Plate the salad, stacking it tall as possible, then sprinkle crumbled goat cheese and toasted sliced almonds over the salad and garnish with fresh basil leaves for an extra touch of flavor and freshness.

Serve the Grilled Peach and Arugula Salad immediately as a light lunch or a refreshing side dish to complement grilled meats or seafood.