Inspired by a peach and goat cheese salad I had at the Peekamoose restaurant in the Catskills. This summer salad is enhanced by grilling the peaches. The sweetness of them contrasts with the pepperiness of the arugula and the saltiness of the cheese.
If you prefer a creamier cheese you can use chevre instead of the feta.

Makes Enough for 2

For the salad:

• 1 small head of arugula
• 1/4 thinly sliced vidalia onion
• 1/2 cup pistachios (shelled)
• 3/4 cups Feta cheese crumbled
• 2 Peaches sliced and grilled

For the dressing:

• 2 tablespoons champagne vinegar
• 4 tablespoons walnut oil
• 1 pinch salt & pepper

1. Grill the peaches on a moderate grill for about 2 minutes on each side. Let cool. Then arrange the salad ingredients in a bowl.
2. To make the dressing whisk the vinegar into the olive oil. Then taste and season with salt and pepper.