Grilled Peach Salad with Buffalo Mozzarella and Arugula



Grilled Peach Salad with Buffalo Mozzarella and Arugula


6 peaches, cut in half and pitted
salt
3-4 large handfuls arugula, washed and dried
1 small red onion, slivered
5 oz. buffalo mozarella or other fresh mozzarella, torn into bite-size pieces
4 Tbs. white balsamic vinegar
2 tsp. honey
2 tsp. dijon or whole grain mustard
2 Tbs. minced chives
1/3 c. olive oil
2 Tbs. creme fraiche or 1 Tbs. heavy cream
Light a fire in grill and let it burn down to med-hot.  I like to build the fire on one side of the grill so I can move things around to different temperatures.  Lightly salt the cut sides of the peaches, drizzle very lightly with olive oil and place cut side down on the grill.  When the peaches are charred and just beginning to soften, remove them to a platter and set aside.  Make the dressing: place vinegar, honey, mustard and chives in a small bowl.  While whisking constantly, slowly drizzle in olive oil until emulsified.  Whisk in the creme fraiche or cream.  Toss arugula and onion with vinaigrette and place on serving platter or dish.  Nestle peaches and mozzarella amongst greens and drizzle with a little more dressing.  Sprinkle with coarse sea salt and serve.