Grilled Peach and Arugula Salad with Sahale Valdosta Pecans

THE HONEY VINAIGRETTE:

2 tablespoons honey

1 tablespoon mayonnaise

1 tablespoon extra virgin olive oil

1 tablespoon apple cider vinegar

1 tablespoon balsamic vinegar

A pinch of sea salt

THE SALAD:

4 ripe but firm peaches

1/2 teaspoon avocado oil (or another neutral flavored oil)

5 ounces baby arugula

1/2 cup blueberries

1/2 cup Sahale Valdosta Pecan Glazed Mix

1/4 cup crumbled blue or goat cheese

INSTRUCTIONS

1. Place all the vinaigrette ingredients into a 1 cup mason jar and shake until mixed.

2. Preheat your BBQ or grill pan on stovetop to high. Cut the peaches in half and remove the seeds. Then cut each peach half into three wedges. Place the peaches in a medium-sized bowl and toss with the oil. Grill the peaches for 2-3 minutes per side. Remove them from heat and set aside.

3. Place the arugula in a large bowl with the cheese, Sahale Valdosta Pecan Glazed Mix, blueberries, and grilled peaches. Toss with the dressing and serve immediately.

*SLICED CHICKEN BREAST IS A NICE ADDITION IF YOU WANT TO MAKE THIS A MAIN DISH. IT CAN BE COOKED AHEAD OF TIME, THEN ADDED WHEN PLATING OR PREPARED IN A SEPARATE PAN WHILE COOKING PEACHES AND SERVED HOT WITH THE SALAD.