2 Whole peaches, cut in half, brushed with Milanese Gremolata EVOO and charred, flat side down on the grill
2 Whole, ripe tomatoes, cut into eighths
1 bunch arugula, dandelion greens, or spring greens
Shaved Pecorino Toscano cheese
1/4 C. Olive Gourmet Ripe Peach White Balsamic Vinegar 1/4 C. Olive Gourmet Milanese Gremolata EVOO Sea Salt
Cut the grilled peach halves into quarters.
Make the vinaigrette: whisk the Peach Balsamic, Milanese Gremolata and sea salt together.
Drizzle the tomatoes and peaches with some of the vinaigrette. Dress the greens with the remaining vinaigrette and plate. Top with peaches and tomatoes.
Shave the Pecorino Toscano cheese on top and serve.