- 1 large ripe peach
- 1/4 cup sherry vinegar
- 1/4 fresh squeezed orange juice
- 1 tablespoon orange blossom honey
- 1/2 cup Spanish olive oil plus 2 tablespoons
- Salt and pepper
- 1 1/2 cups cooked quinoa
- 2 cups baby arugula
- 1/4 cup Marcona almonds, roughly chopped
Preheat a grill pan over medium-high heat. Lightly grease the pan with 1 tablespoon of olive oil.
Cut the peach in half and remove the stone. Cut each half into quarters. In a small mixing bowl, toss the peach in 1 tablespoon of olive oil and season with salt and pepper. Transfer the peaches to the grill pan and grill the peaches for 2 minutes per side or until the peaches are tender. Remove from the grill to a plate and set aside.
In a small mixing bowl combine the sherry vinegar, orange juice, honey and remaining 1/2 cup olive oil, mix well and season with salt and pepper. Set aside 1/4 cup of the vinaigrette. Toss the quinoa with the remaining vinaigrette.
Toss the arugula with 1/4 cup of the vinaigrette. Transfer the arugula to a platter. Spoon the quinoa on top of the arugula. Arrange the peaches on top of the quinoa and garnish with the chopped Marcona Almonds.