Categories: Salad

Ingredients

• 1 large Vidalia onion
• 2 tbsp. olive oil
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 8 cups gently packed arugula
• 2 ripe peaches, thinly sliced
• 4 oz. goat cheese
• 2/3 cup olive oil
• 1/4 cup champagne vinegar
• 2 tsp grated lemon zest
• 3 tbsp. lemon juice
• 1 garlic clove, finely grated
• 1 tbsp. honey
• 1 tsp Dijon
• 1 tsp chopped fresh thyme
• 1 tsp sea salt
• 1/2 tsp ground pepper

Directions

1. To prepare onion: Preheat grill to high.

2. Peel onion, leaving root intact, then cut into eighths through the root end to make uniform wedges that are still held together at the base. Toss the wedges in a small bowl with 2 tbsp. oil and 1/4 tsp each salt and pepper. Grill, turning often, until lightly charred, 8-10 minutes total. Transfer to a plate to cool, then trim root ends.

3. To prepare vinaigrette: Combine oil, vinegar, lemon zest and juice, garlic, honey, mustard, thyme, salt and pepper in a jar with a lid. Cover and shake until well combined.

4. To assemble salad: Place arugula in a large bowl and toss with 1/3 cup of the vinaigrette. Divide the arugula among 4 plates. Top with peaches, goat cheese and the onions.

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