1 c pecans
4 large fresh, ripe peaches, halved
3 tablespoons extra virgin olive oil, divided
Salt and freshly ground pepper
4 oz Gorgonzola cheese, broken into 8 pieces
2 c arugula
1/4 c honey
1 T balsamic vinegar
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.Preheat grill to 350° to 400° (medium-high) heat. Gently toss peach halves in 1 Tbsp. olive oil; sprinkle with salt and pepper to taste. Grill peaches, cut sides down, covered with grill lid, 2 to 3 minutes or until golden. Turn peaches, and place 1 cheese piece in center of each peach; grill, covered with grill lid, 2 to 3 minutes or until cheese begins to melt.
Mix 2 T olive oil, 1 T balsamic vinegar and salt and pepper to taste. Toss arugula with oil vinegar mixture. Arrange arugula on a serving platter; sprinkle with toasted pecans, and top with grilled peach halves. Drizzle peaches with honey.
Time: 30 minutes Serves:4
This is an adapted Southern Living recipe. You can add other leftover fruits and veggies if you like. I added figs.