Grilled peaches, Arugula Salad. Honey Grapefruit Vinaigrette.

Grilled Peaches. Had a craving to want to pan grill something, and so... Peaches it was.
Grilled peaches aren't exactly my favorite type of fruit to grill, but I enjoy the appearance of beautiful grill marks on my surface of my food. There weren't much ingredients to pan grill in the house, and I wasn't going to plan on pan grilling my bread without a fragrant cheese in between.

 When you grill anything, especially fruits or vegetables, some of it's moisture evaporates, thus concentrating it's flavors and natural sugars. This in case, with the peaches, they became much sweeter than prior and the feminine like scent of peaches become much more fragrant.

A few days ago, I had made using the last cup of the grapefruit juice with some EVOO, lemon juice, dijon mustard and honey.  A honey grapefruit vinaigrette was made. And I decided to dress that on my salad for lunch. I I thought the grapefruit juice and honey would nicely  balance out the peppery taste of the baby arugula, and the spiciness of the raw red onions.

But even so, I think I would have been just as happy with some lemon juice and olive oil whooshed together as my dressing. Sometimes I feel we tend to forget how beautifully tasting a great quality olive oil would be on the tongue, and we should be more enticed to explore these raw flavors.

Baby arugula salad
tomatoes. red onions.
and the beautifully grilled peaches
Honey grapefruit vinaigrette.