Grilled Peach And Buffalo Mozzarella Salad
3 cup balsamic vinegar
2 sprigs fresh thyme kosher salt and freshly ground black
pepper
2 firm-ripe peaches
(3 lb. total), halved and pitted
41 tsp. extra-virgin olive oil
4 cups lightly packed baby arugula (about 21 oz.)
1 ball buffalo mozzarella (5 to 7 oz.), cut into 3-inch
chunks (about 1 cup)
1. Prepare a medium gas or charcoal grill fire.
2. Combine the vinegar and thyme in a 2-quart saucepan and
bring to a boil over medium heat. Reduce the heat to a simmer and cook until
the mixture is thick, syrupy, and reduced to 1 cup, 6 to 9 minutes. Remove from
the heat, discard the thyme sprigs, and season with a pinch of salt and a few
grinds of pepper.
3. Rub the peaches all over with 2 tsp. of the oil and
season lightly with salt and pepper. Grill cut side down until lightly charred,
3 to 4 minutes. Transfer to a cutting board and let cool slightly. Slice each
half into thirds.
4. In a medium bowl, toss the arugula with the remaining 21
tsp. oil and season to taste with salt and pepper. Arrange on a platter. Top with
the mozzarella and peaches and drizzle with about 2 Tbs. of the reduced
balsamic vinegar, adding more to taste. Season to taste with salt and pepper
and serve.
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