- 1⁄2 cup (4 fl oz/125 ml) plus 2 tablespoons balsamic vinegar
- 2 firm, ripe peaches
- 2 tablespoons light brown sugar, firmly packed
- 2 bunches arugula, tough stems removed
- 2 tablespoons grapeseed oil
- Salt and ground pepper
- 1⁄4 lb fresh goat cheese, crumbled
1 In a saucepan over medium-high heat, bring the 1⁄2 cup (4 fl oz/125 ml) vinegar to a boil. Reduce heat to a simmer and cook until thick enough to coat the back of a spoon. Let cool.
2 Cut the peaches in half lengthwise; remove and discard the pits. Cut each half into 6 wedges. Place the wedges in a shallow dish, sprinkle with the brown sugar, and drizzle with the 2 tablespoons vinegar.
3 Prepare a charcoal or gas grill for direct grilling over medium-high heat. Brush and oil the grill grate or a vegetable-grilling basket.
4 Arrange the peaches on the grate or in the grilling basket directly over medium-high heat. Grill, turning once, until grill marks appear, about 1 minute per side.
5 In a large serving bowl, combine the arugula and the oil and toss to coat. Season to taste with salt and pepper.
6 Arrange the grilled peaches on top of the arugula. Drizzle with the balsamic reduction, sprinkle with the goat cheese, and finish with a few grindings of pepper. Serve at once.
Makes 4 servings
Excerpted from Williams-Sonoma On the Grill. Recipes by Willie Cooper. Photographs by Ray Kachatorian. Copyright © 2009 Weldon Owen Inc. and Williams-Sonoma.