Material
3 tablespoons Dijon mustard
3 tablespoons honey
1 clove minced garlic
salt and pepper
1/2 cup olive oil
3 cups baby arugula
1 cup basil leaves
1 cup flat-leaf parsley
4 peaches (I like mine on the firmer side).
1 avocado
1/2 cup mozzarella pearls or fresh diced mozzarella cheese
illustrate
Whisk Dijon, honey, garlic, salt and pepper to combine. Add olive oil while stirring. Set aside.
In a large bowl, combine baby arugula, basil leaves, and parsley. Add the small mozzarella cheese. Keep in refrigerator.
Preheat your grill to medium heat. Slice the peaches and remove the core. Slice the avocados and brush both with olive oil. Season well with salt and pepper.
Place the peaches and avocado slices side down on the grill. Roast for a few minutes, you want some roast lines on the fruit, but you don’t want them to be mashed.
Take the fruit off the grill. Look how gorgeous the avocados are from the heat of the grill. I want to eat it again now.
Slice peaches and avocados and add to salad bowl. Drizzle with seasoning. Mix lightly. Season with salt and pepper.
