- 1 large ripe peach
- 1/4 cup sherry vinegar
- 1/4 fresh squeezed orange juice
- 1 tablespoon orange blossom honey
- 1/2 cup Spanish olive oil plus 2 tablespoons
- Salt and pepper
- 1 1/2 cups cooked quinoa
- 2 cups baby arugula
- 1/4 cup Marcona almonds, roughly chopped
Preheat a grill pan over medium-high heat. Lightly grease the pan with 1 tablespoon of olive oil.
Cut the peach in half and remove the stone. Cut each half into quarters. In a small mixing bowl, toss the peach in 1 tablespoon of olive oil and season with salt and pepper. Transfer the peaches to the grill pan and grill the peaches for 2 minutes per side or until the peaches are tender. Remove from the grill to a plate and set aside.
In a small mixing bowl combine the sherry vinegar, orange juice, honey and remaining 1/2 cup olive oil, mix well and season with salt and pepper. Set aside 1/4 cup of the vinaigrette. Toss the quinoa with the remaining vinaigrette.
Toss the arugula with 1/4 cup of the vinaigrette. Transfer the arugula to a platter. Spoon the quinoa on top of the arugula. Arrange the peaches on top of the quinoa and garnish with the chopped Marcona Almonds.
Watermelon and Feta Salad
Apple, Watercress and Salumi Salad
Grilled Stuffed Mussels
Grilled Pork Tenderloin with Indian Spices, Peach Chutney and Basmati Rice Pilaf
Strawberry Gin Smash
Jalapeno Grilled Quail With Texas Red Grape Grapefruit Jelly Glaze
Hill Country Peach Daiquiris
Grilled Soft-shell Crabs With Jumbo Lump Crabmeat
Grilled Green Onions
Three Bean Salad