ARUGULA WITH GRILLED PEACHES AND A SHERRY VINAIGRETTE

Prep time: 15 min • Cook time: 5 min • Yield: 4 servings

Equipment

BBQ grill or a grill pan

Ingredients

6 to 8 cups loosely packed arugula
¼ cup fresh basil, cut into thin ribbons*
4 ounces thinly sliced prosciutto (if you are not eating meat leave this out and add some slivered almonds)
4 small to medium peaches, cut in sixths
4 scallions (optional)
1 tablespoon coconut oil, melted, or coconut oil spray

Salad Dressing/Sherry Vinaigrette

⅓ cup extra virgin olive oil
¼ cup sherry vinegar
2 tablespoons water
2 teaspoons maple syrup
1 clove garlic, crushed
¼ teaspoon salt

To finish

Freshly ground black pepper

Directions

Prepare charcoal until the coals are white and ashy or preheat propane/gas grill to medium. (Wait to heat grille pan until just before cooking if you are not grilling outside.)

Combine all salad dressing ingredients in a small bowl and whisk to blend, or put all ingredients in a jar with a tight-fitting lid and shake vigorously. Taste to adjust spice. Set aside.

Brush or spray peaches with coconut oil. Peaches will cook very quickly in 1 to 2 minutes per side depending on their size; the goal is to give them grill marks and let their natural sugars caramelize.

To serve, plate the arugula, top with prosciutto, peaches and scallion. Sprinkle basil over the top and dress. You can also toss the arugula and basil in dressing, plate and top with remaining ingredients. Finish with freshly ground black pepper. Serve immediately.

Recipe from Dr. Kelly Ann's Paleo Recipes - http://drkellyann.com/

Sue Seward
Gluten Free Lady Coach &
Fitness Professional