January 10, 2017
When grilling peaches, pineapples, radishes, and tomatoes you add an amazing smokey flavor and intense sweetness that is perfect for a summer salad.
1In a small bowl whisk together the olive oil, vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon black pepper. Set aside.
2Prepare a grill for medium heat. Brush both sides of the peaches and pineapple with olive oil and place onto the clean grill, cover and cook until charred, about 4 minutes per side. The fruit will soften slightly.
3Cut the peaches into wedges and the pineapple slices into quarters. In a large bowl combine the peaches, pineapple, radishes, tomatoes, and arugula. Drizzle with the vinaigrette and toss to combine. Place in a large serving bowl and sprinkle with a pinch of salt and pepper to serve.