While this recipe has many steps and lots of ingredients it was really
fun to make with my husband. We don’t often cook together as he feels
out of his element in the kitchen. The great thing about this recipe is that it also takes you outside of the kitchen and to the BBQ. My husband was really intrigued by the notion of grilling fruit. He even threw some pineapple on the grill to see how that would work out. We weren’t disappointed it was super delicious and definitely worth making again. So if you
have a bit of time to put this salad together and are looking to share a
cooking experience with your husband this may be the recipe for you.
Recipe from the LCBO June 19 – July 16 All-Canadian Summer starts here issue.
2 cups orzo cooked, drained and cooled
4 – 6 fresh peaches, halved with pits removed
1/2 medium red onion, diced
1/2 red pepper finely diced
4 – 6 ounces feta cheese, crumbled
4 cups baby arugula (I used a mixture of arugula and spinach)
Preheat grill to 350 degrees. Brush peach halves with oil and grill skin side up for 3-5 minutes. Remove from the grill and cut into bite sized chunks.
Honey Dijon Dressing
2 cloves fresh garlic, grated and chopped
1 tbsp liquid honey
1 tsp kosher salt
1 tsp pepper
1/4 cider vinegar
1 tbsp chopped fresh dill
1 tbsp chopped fresh mint
1 cup olive oil (I used 1/2 a cup of olive oil)
Combine all ingredients, except extra virgin olive oil, in a jar with a tight fitting lid. Shake vigorously then add oil in two batches, shaking vigorously each time.
Salad Assembly
Put all ingredients in a large bowl except dressing. Gently combine, add dressing 1/3 of a cup at at time and serve (I used half the dressing, and 1/2 the orzo).
I served grilled shrimp with the salad.
Enjoy!