grilled peach and arugula salad with balsamic reduction

I went down to Charlottesville a few weeks ago to visit my friend and some of my favorite Virginia wineries. The Weather Gods were smiling on us the entire time so we took the opportunity to grill on the roof deck.

Just as a warning, I usually don't cook using measurements so the exact portions of my recipes are estimates to the best of my knowledge.

2-3 Peaches
Arugula
3/4 cup Balsamic Vinegar
3 tbsp Honey
2 large Garlic cloves, minced
1/3 - 1/2 cup Olive Oil (Extra Virgin)
1/2 - 1 Lemon, juiced
4-5 slices Bacon (or Pancetta)
1-2 tbsp Chives or Green Onions, chopped
salt and pepper, to taste

Cook bacon in pan (or bake in oven) until well-done. Remove and place on paper towels to drain excess fat. When cool, chop or break into crumble-sized pieces.

Mix balsamic vinegar, honey, garlic (set aside about 1tsp for vinaigrette), pinch of salt, and a couple turns of freshly cracked pepper in sauce pan. Simmer on medium-medium low for 5-7 minutes until sauce is thick. Set aside to let cool.

Wash and slice peaches. Spray non-stick cooking spray on peaches before putting them on grill to sear (about 1-2 minutes, depending on temperature) on either side.

Whisk olive oil, lemon, remaining garlic, salt, and pepper in large bowl. Toss arugula and green onions in dressing.

Plate salad underneath peaches, and drizzle balsamic sauce across peaches. Top salad with bacon crumbles.

(Additional option-- add toasted walnuts or pecans to salad for nutty crunch!)