Grilled Peach & Pecorino Salad with Ripe Peach Vinaigrette

Ingredient Spotlight. Our Ripe Peach White Balsamic Vinegar tastes like biting into a sun-warmed peach — juicy, floral, and gently tart — and it makes a vinaigrette that echoes the fruit on the grill. We whisk it with our Milanese Gremolata Infused Olive Oil, a lemon-and-herb oil that brightens the whole plate.

Ingredients

• 2 ripe peaches, halved and pitted
• 2 ripe tomatoes, cut into eighths
• 1 bunch arugula (or dandelion greens), torn
• Shaved Pecorino Toscano
• 4 Tbsp Ripe Peach White Balsamic Vinegar
• ¼ cup Milanese Gremolata Infused Olive Oil
• Flaky sea salt

Instructions

1. Heat a grill or grill pan to medium-high. Brush the peach halves with a little Milanese Gremolata oil.
2. Grill the peaches cut-side down until deeply marked and softened, then cut into eighths.
3. Arrange the tomatoes and warm peaches over a platter.
4. Whisk the Ripe Peach balsamic with a pinch of salt, then stream in the Milanese Gremolata oil until the vinaigrette emulsifies and turns silky.
5. Spoon some vinaigrette over the peaches and tomatoes. Toss the greens with the rest and pile them on top.
6. Shave pecorino generously over everything and finish with a last thread of the peach vinaigrette and a pinch of flaky salt.

Chef's Notes

• Slightly firm peaches hold their shape on the grill; very soft ones are best sliced raw.
• Toast the peaches only until marked — you want warm, not mushy.

Make It Yours

• Scatter our Pepitas over the top for a toasty crunch against the soft fruit.

Allergens: contains dairy (pecorino); pepitas add tree-nut-free seeds.

Our Ripe Peach balsamic is summer in a bottle — come taste it at the shop before peach season slips by.