Categories: Salad
Ingredients
- 1 large Vidalia onion
- 2 tbsp. olive oil
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 8 cups gently packed arugula
- 2 ripe peaches, thinly sliced
- 4 oz. goat cheese
- 2/3 cup olive oil
- 1/4 cup champagne vinegar
- 2 tsp grated lemon zest
- 3 tbsp. lemon juice
- 1 garlic clove, finely grated
- 1 tbsp. honey
- 1 tsp Dijon
- 1 tsp chopped fresh thyme
- 1 tsp sea salt
- 1/2 tsp ground pepper
Directions
-
To prepare onion: Preheat grill to high.
-
Peel onion, leaving root intact, then cut into eighths through the root end to make uniform wedges that are still held together at the base. Toss the wedges in a small bowl with 2 tbsp. oil and 1/4 tsp each salt and pepper. Grill, turning often, until lightly charred, 8-10 minutes total. Transfer to a plate to cool, then trim root ends.
-
To prepare vinaigrette: Combine oil, vinegar, lemon zest and juice, garlic, honey, mustard, thyme, salt and pepper in a jar with a lid. Cover and shake until well combined.
-
To assemble salad: Place arugula in a large bowl and toss with 1/3 cup of the vinaigrette. Divide the arugula among 4 plates. Top with peaches, goat cheese and the onions.