Farm-to-Table Market Recipe of the Week: Grilled Peach & Arugula Salad

Grilled Peach & Arugula Salad

Serves: 6
Time: 30 Minutes


3 tablespoons of your favorite vinegar (Arlotta Food Studio)
2 tablespoons Dijon mustard
2 tablespoons Olive oil (Arlotta Food Studio)
2 tablespoons honey syrup (Salinger’s Orchard)
1 tablespoon finely chopped shallot (Deep Roots Farm)
1/4 teaspoon cayenne pepper
2 medium peaches, quartered (Breezy Hill Orchard or Salinger’s Orchard)
6 cups fresh arugula (about 4 ounces) (Orchard Hill Organics)
6 bacon strips, cooked and crumbled (Maitri Farm or Cabbage Hill Farm)
1/2 cup crumbled goat cheese (Plum Plums Cheese)


For dressing, whisk together first six ingredients.

Place peaches on an oiled grill rack over medium heat. Grill, covered, turning occasionally, until lightly browned, 6-8 minutes.

To serve, line a platter with arugula; top with peaches, crumbled bacon & ½ of the goat cheese. Drizzle with dressing; top with remainder of cheese.

Recipe & photo provided by John Jay Homestead Farmers Market 

Saturdays at 10:00am to 2:00pm
400 Jay Street, Katonah

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