Arugula Grilled Peach Salad In A Raspberry Balsamic Vinaigrette

• For the Dressing
• 5 ounces Fresh Raspberries
• 1 tablespoon Balsamic Vinegar
• 1 teaspoon Lemon Juice
• For the Salad
• 1.5 cups Baby Arugula
• 2 Small Peaches, Sliced, Grilled
• 10 Sweet Cherries, Pits Removed, Chopped
• 1/2 Of One Blood Orange, Peeled, Chopped
• 1 ounce Fresh Blueberries
• 1 ounce Salted Pistachios, Shells Removed
• 1 ounce Goat Cheese, Crumbled

1. Place raspberries in a pot on medium to high heat. Stir as needed for just a couple minutes so that they don't burn, until they are hot enough to mash.
2. Mash with a potato masher or fork, until all raspberries are broken up.
3. Add balsamic and lemon juice. Mix well.
4. Remove from heat and let cool.
5. For a smooth vinaigrette, place in a blender to puree and break down seeds.
6. Slice peaches in half, remove pits, and grill for a few minutes on medium to high heat to get some grill marks, and heat up. The cooking process will bring out extra sweetness in the fruit, which makes it extra yummy.
7. Chop, slice, and de-pit all fruit as required in ingredient list.
8. Add all ingredients (arugula, fruit, pistachios, goat cheese) to a large bowl.
9. Toss to evenly combine ingredients.
10. Dress with cooled vinaigrette dressing.

dressing, fresh raspberries, balsamic vinegar, lemon juice, salad, arugula, peaches, sweet cherries, orange, fresh blueberries, pistachios, goat cheese

Taken from food52.com/recipes/81320-arugula-grilled-peach-salad-in-a-raspberry-balsamic-vinaigrette (may not work)