Grilled Peaches a la Rosemary over Arugula Endive Salad

Ingredients:

• 2 ripe, but still firm, peaches, wash and cut in half (remove stone)
• 1 Tbsp olive oil
• 2 Tbsp fresh rosemary, chopped
• 1/4 tsp kosher salt
• 2 small Belgian endive, washed and each leaf removed whole
• 2 cups arugula
• 4 fresh mozzarella balls
• drizzle good balsamic vinaigrette (or olive oil and balsamic vinegar mix)
• dash kosher salt and ground black pepper

Instructions:

1. Prepare a grilling pan (or grates) by spraying with non-stick grilling oil, then set the grill to medium heat.
2. Put peach halves in a bowl with olive oil, rosemary and kosher salt, and toss to coat.
3. When the grill is preheated, put the peaches on, cut side down, and grill for 4 to 5 minutes, until charred lightly, then flip and grill 3 to 4 more minutes until softened slightly and charred. Remove and set aside to cool slightly.
4. Prepare individual salads by arranging endive leaves between 4 salad plates, then top each plate with 1/2 cup arugula, place one grilled peach half on top of the arugula, tear one mozzarella ball in half (for each salad) and place on top, then drizzle with a little balsamic vinaigrette and sprinkle a dash of kosher salt and freshly ground black pepper to taste.
5. Serve immediately.
6. This will make 4 individual salads.