Grilled Fruit Gorgonzola Salad

The more we cook, the more alex and i this arugula salad is so classic and simple, it goes with almost every vibe of food.

Recipe Summary Grilled Fruit Gorgonzola Salad

This salad can be eaten in any season using available fruit but is probably best in summer when the selection of pit fruits is at its best. The warm sweetness of the fruit complements the melting lightly pungent creaminess of the cheese and bitter greens.

Ingredients | Arugula Salad Recipes With Fruit

⅓ ripe pineapple, peeled, cored, and cut into 1-inch pieces

2 firm ripe peaches or nectarines

1 Anjou pear

1 tablespoon oil

Freshly ground black pepper

⅓ pound crumbled Gorgonzola cheese

15 leaves fresh basil, chopped

10 sprigs Italian flat leaf parsley, chopped

2 cups arugula leaves, chopped

1 tablespoon olive oil (Optional)

Directions

Preheat an outdoor grill for medium heat and lightly oil grate.

Cut the peaches in half, removing the pit. Keeping the skin on the pear, cut straight down one side, then the opposite, leaving the core. Cut the two remaining sides off of the core (the pieces will not be even).

Brush a small amount of oil on the pineapple, peaches, and pear to prevent them from sticking to the grill. Sprinkle all sides of the fruit with pepper. Place the fruit flesh side down on the grill and cook for 10 minutes, turning as needed, until soft and caramelized.

When the fruit is cooked, remove from the grill and place on a serving platter. Sprinkle with crumbled cheese and top with chopped basil, parsley and arugula. Drizzle with olive oil if desired. Serve hot.

Info | Arugula Salad Recipes With Fruit

prep: 15 mins cook: 10 mins total: 25 mins Servings: 4 Yield: 4 servings

TAG : Grilled Fruit Gorgonzola Salad

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