Fire Roasted Peach Salad With Honeyed Walnuts

This salad combines the sweet complementing flavors of peach with dandelion honey. Arugula presents a deliciously sharp base while vanilla bean vinaigrette tops the salad with an element of tartness.

Ingredients

• 1 cup

  walnuts

• 3 tablespoons

  dandelion honey

• 1 pinch

  fleur de sel salt

• 2

  peaches, peeled, pitted and thinly sliced

• 5 ounces

  pre-washed baby arugula

• Fleur de sel salt, to taste

• Freshly crushed black pepper, to taste

• 1/4 cup

  extra virgin olive oil

• 1/4 cup

  balsamic vinegar

• 1 1/2 teaspoons

  vanilla bean paste

Directions

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius.)

Place walnuts, honey and pinch of fleur de sel salt in a food processor and pulse until walnut pieces are small and honey covered.

Pour walnuts onto a parchment lined baking sheet and bake in preheated oven for about 12 minutes or until desired doneness has been achieved, checking and tossing walnuts pieces occasionally, for even baking.

Turn broiler on. Line broiler pan with aluminum foil and lightly coat with a non-stick cooking spray. Place peaches on foil lined pan and broil peaches for about three minutes on each side until tender and slightly charred, making sure to keep a close eye on peaches while broiling. Set pan aside, allowing peaches to cool.

To make dressing, whisk olive oil, balsamic vinegar and vanilla together in a small bowl and put aside.

Combine arugula with warm peaches and honeyed walnuts in a large bowl, cover with vanilla bean vinaigrette, toss and season with salt and pepper to taste.