"This grilled-peach and arugula salad is Gayle's favorite. Whenever she comes over, we do epach cobbler, peach sorbet, roasted peaches—whatever makes her happy." —Oprah Winfrey

Serves 4


  • 6 Tbsp. extra-virgin olive oil, divided
  • 2 Tbsp. peach nectar or apple juice
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. lime juice
  • 1 Tbsp. pickled ginger
  • 2 scallions, white parts only, chopped
  • ¼ tsp. kosher salt, plus more to taste
  • ¼ tsp. ground black pepper, plus more to taste
  • ¼ tsp. crushed red pepper flakes
  • 4 ripe but firm freestone peaches
  • ¼ cup very thinly sliced red onion
  • 1 Fresno or jalapeño pepper, seeded and finely chopped
  • 1 romaine heart, thinly sliced
  • 4 ounces baby arugula
  • ½ cup crumbled goat cheese
  • ⅓ cup chopped candied or toasted pecans


    Active time: 30 minutes
    Total time: 45 minutes

    Bring a large pot of water to a boil. Meanwhile, fill a large bowl halfway with ice and water; set aside.

    In a blender, put 4 Tbsp. oil, peach nectar, vinegar, lime juice, pickled ginger, scallions, salt, black pepper and red pepper flakes and puree until smooth. Set aside.

    Using a paring knife, make a small X in the bottom of each peach, cutting through the skin. Drop peaches into boiling water for 30 seconds. Using slotted spoon, transfer to prepared ice water bath and submerge until cooled. Using paring knife, peel and discard skin. (Return peaches to boiling water and repeat process if skin remains tight.) Halve and pit peaches.

    Heat grill or a grill pan to medium heat. Rub peaches all over with remaining 2 Tbsp. oil and grill, flipping halfway through, until grill marks form, about 5 minutes total. Transfer to a medium bowl.

    When peaches are cool, add onion and Fresno pepper. Toss with 2 to 3 Tbsp. reserved dressing. In a large bowl, toss romaine and arugula with remaining dressing and add salt and pepper to taste. Transfer to a serving platter; arrange peach mixture, goat cheese and pecans over top and serve.

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