Sometimes a few simple ingredients can be combined to make something wow-worthy — and I totally feel that way about this easy to make summer salad of grilled peaches and arugula. I made this salad for a summer rosé party held by The Urban Grape, and it was a hit — the sweetness of the grilled peaches is a perfect balance for the peppery arugula and tang of reduced balsamic. Check out the recipe below and be sure to click over to Boston.com to read the full article with smart tips from Hadley & TJ of The Urban Grape  to throw your own rosé party!

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Ingredients:

  • 6 Peaches
  • 1 cup of Mozzarella balls
  • 8 cups of Arugula
  • 1/8 cup Pine Nuts
  • 1/3 cup Balsamic Vinegar

Peel peaches and cut into wedges. Heat grill and lightly coat with cooking spray to keep peaches from sticking. Grill peaches until marked on all sides. Set aside to cool. In a small saucepan, heat the Balsamic Vinegar on a medium-high heat, and let it reduce in half, about 5-8 minutes. As the Vinegar is reducing, toast pine nuts lightly in a small pan (be careful not to burn). In a large bowl, assemble arugula, layer mozzarella and peaches on top, and then sprinkle with pine nuts and dress with the balsamic reduction. Toss to serve.

Photography: Brian Samuels Photography

 

I had the pleasure of working with some really creative folks a few weeks ago on a rosé wine tasting party held by The Urban Grape. Helping to style a shoot like this really doesn’t count as work because I got to hang out all day with amazing company, eat a tasty lunch al fresco on a gorgeous wrap around porch, and learn all about (and taste!) delicious rosé wines on a warm summer day. I shared a few of my favorite outtakes from the day here, but click over to Boston.com to read the full article with smart tips from Hadley & TJ of The Urban Grape  to throw your own rosé party.

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Wine: The Urban Grape

Photography: Brian Samuels Photography

Flowers: Boston Pollen

Glassware: Farm & Fable

 

 
 
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