(Serves 4)

If you ask me what my very favorite food in the whole wide world is, I would say without hesitation, “Peaches”!

The season for peaches is short, from the middle of May to August.

I eat 4 to 5 peaches every day during the summer. I can’t help it, I should probably get it down to 2 but that’s not happening.

Peaches are low in saturated fat, cholesterol and contain impressive amounts of vitamins A, B, E, K, and minerals. They’re also rich in antioxidants that scavenge free radicals looking to do damage to cells in the body and destroy them. Minerals are in abundance in peaches such as potassium, a component that helps digest foods, regulates the heart and lower blood pressure. The darker the flesh of the peach the more vitamin A it contains.

Here is a recipe for one of my favorite summer salads, Grilled Peach Salad with Wild Arugula, Watercress and Burrata Cheese.

INGREDIENTS

4 organic ripe peaches

3 tablespoons of Extra Virgin olive oil

3 cups of baby arugula, rinsed and dried

3 cups young watercress, rinsed and dried

2-16 ounce container of Burrata cheese sliced into ¾ inch slices

Balsamic Syrup or Glaze (available at most markets)

1 small lemon sliced thin

1/4 cup of  coarsely chopped walnuts (optional)

DRESSING FOR SALAD

5 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

1 tablespoon seasoned rice wine vinegar

¼ teaspoon each kosher salt and black cracked pepper

Place ingredients in a small bowl and whisk together well. Set aside

INSTRUCTIONS

Slice the peaches in half, remove the pits and slice into 1/2″ pieces

Brush each half of peach with olive oil using pastry brush.

Add the rest of olive oil to a cast-iron skillet and swirl to cover the bottom of the skillet. Turn the heat on high for 1 minute.

Place the peaches in the skillet, lower heat to medium and cook for about 3 to 4 minutes undisturbed until the peaches are caramelized. Turn the peaches over and grill the other side for 3 to 4 minutes.

Transfer to a wire baking rack for 5 minutes to cool.

In a medium bowl, toss the arugula and watercress with the dressing.

Arrange the salad on a platter, top with slices of peaches and burrata cheese.  Drizzle over reduced balsamic syrup or glaze. Garnish with the lemon slices.

Salt and pepper to taste.