Michael Symon’s Grilled Peach & Blue Cheese Salad

Michael Symon makes a grilled peach and blue cheese salad. Iron Chef Symon puts together a well-composed salad that makes use of summer’s jewel—peaches—and smoky blue cheese.

In this installment of Symon’s Suppers, we learn how to make a simple salad that you can serve for a light meal, or as a hearty but healthy side!


You’re probably used to seeing Michael Symon whipping up crazy and complication concoction on Iron Chef America. But Chef Symon shows us he can do simple and down-home too.

Michael Symon’s grilled peach and blue cheese salad is an easy-to-make meal that you can serve as a light meal or a hearty side dish to steak or fish.

First, start with firm peaches coated with olive oil and salt on the grill. It might sound strange to grill fruit, but trust me it will change your world! Grilling fruits brings out the natural sugars and adds a depth of flavor.

Once you have the peaches on the grill, start you vinaigrette. Chef Symon’s is a standard mustard-red wine vinaigrette, and honestly, you could use any vinaigrette recipe you prefer.

In your salad serving bowl, put your washed and dried baby arugula and Marcona almond. Add the warm peaches, vinaigrette, and blue cheese. Toss and serve!

Editor’s Note: Blue cheese can be a controversial ingredient—you either love it or hate it. You can always substitute a similar, crumbly and salty cheese like feta. You might lose a bit of the punch, so substitute at your own risk!

Grilled Peach & Blue Cheese Salad Ingredients:

6 firm peaches, pitted and quartered ¼ cup extra-virgin olive oil 1 clove garlic, minced ¼ cup red wine vinegar 1 teaspoon Dijon mustard 1 teaspoon honey Kosher salt ½ cup Marcona almonds 3 to 4 cups baby arugula 1 cup of your favorite blue cheese

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