Ingredients
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2 firm ripe peaches, quartered
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5 oz. baby arugula
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3/4 cup candied hazelnuts, roughly chopped
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8 oz. Galbani Fresh Mozzarella Ball, cut into 5-6 slices
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Balsamic glaze
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Dressing: 2 tbsp. extra virgin olive oi
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Dressing: 2 tbsp. white wine vinegar
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Dressing: Salt and pepper
Directions
Preheat grill to high.
Mix dressing, whisk, and set aside.
Place peaches cut-side down on oiled grates. Grill uncovered until well charred (about 4 minutes), turning to grill on all sides.
Toss arugula and hazelnuts with dressing. Put on plate.
Place peaches and mozzarella on salad. Drizzle with balsamic glaze.
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