Grilled Peach and Mozzarella Salad

CentraCare Health Weight Management Recipe

Ingredients

• ¾ cup balsamic vinegar
• 2 sprigs fresh thyme
• Salt and ground black pepper
• 2 firm, ripe peaches (12 oz. total), halved and pitted
• 4½ tsp. extra-virgin olive oil
• 4 cups lightly packed baby arugula (about 2¼ oz.)
• 1 ball mozzarella (5-7 oz.), cut into ¾-inch chunks (about 1 cup)

Directions

1. Prepare a medium gas or charcoal grill fire.
2. Combine the vinegar and thyme in a 2-quart saucepan and bring to a boil over medium heat. Reduce the heat to a simmer and cook until the mixture is thick, syrupy, and reduced to ¼ cup, 6-9 minutes.
3. Remove from the heat, discard the thyme sprigs, and season with a pinch of salt and a few grinds of black pepper.
4. Rub the peaches all over with 2 tsp. of the oil and season lightly with salt and pepper. Grill cut side down until lightly charred, 3-4 minutes.
5. Transfer to a cutting board and let cool slightly. Slice each half into thirds.
6. In a medium bowl, toss the arugula with the remaining 2½ tsp. oil and season to taste with salt and pepper.
7. Arrange on a platter. Top with the buffalo mozzarella and peaches and drizzle with about 2 Tbs. of the reduced balsamic, adding more to taste.
8. Season to taste with salt and pepper and serve.

Yield: 4 servings

Exchanges per serving: 1 Starch; 4 Vegetable; 2 Fat