As a "wow" party starter, serve warm juicy peaches on a salad with nuggets of blue cheese and toasted pecans.
ripe but firm
freshly ground black
coarsely chopped toasted
Lightly oil grill and preheat to medium. Peel peaches only if you wish. Slice in half and discard pit. Lightly brush peaches with oil. Place on grill. Barbecue, uncovered and turning frequently, until grill marks form, 6 to 10 min. Then slice each piece into quarters.
Meanwhile, in a bowl, whisk oil with vinegar, honey, salt and pepper. Measure out 8 cups (2 L) arugula and place in another bowl. Tear mint leaves and add. Toss with half of dressing. Divide between 4 salad plates. Crumble cheese overtop and scatter with peaches and nuts. Drizzle with remaining dressing.