Recipe: Grilled Peaches a la Rosemary over Arugula Endive Salad

This delicious recipe combines the sweet and smoky flavor of grilled ripe peaches, with rosemary and tangy endive and arugula for a gourmet salad treat you won't soon forget!

Grilled Peaches a la Rosemary Over Arugula Endive Salad
(Makes 4 individual salads.)

Ingredients:

Grilled Peaches (Photo credit: mccun934)

2 ripe, but still firm, peaches, wash and cut in half (remove stone)
1 Tbsp olive oil
2 Tbsp fresh rosemary, chopped
1/4 tsp kosher salt
2 small Belgian endive, washed and each leaf removed whole
2 cups arugula
4 fresh mozzarella balls
drizzle good balsamic vinaigrette (or olive oil and balsamic vinegar mix)
dash kosher salt and ground black pepper

Directions:

•  Prepare a grilling pan (or grates) by spraying with non-stick grilling oil, then set grill to medium heat.
• Put peach halves in bowl with olive oil, rosemary and kosher salt, and toss to coat.
• When grill is preheated, put the peaches on, cut side down, and grill for 4 to 5 minutes, until charred lightly, then flip and grill 3 to 4 more minutes until softened slightly and charred. Remove and set aside to cool slightly.
• Prepare individual salads by arranging endive leaves between 4 salad plates, then top each plate with 1/2 cup arugula, place one grilled peach half on top of the arugula, tear one mozzarella ball in half (for each salad) and place on top, then drizzle with a little balsamic vinaigrette and sprinkle a dash of kosher salt and freshly ground black pepper to taste.
• Serve immediately.