3 ripe, delicious smelling peaches, halved
6 oz baby arugula (or other favorite green)
1/4 of a red onion, thinly sliced
1/4 cup toasted slivered almonds
10 basil leaves, cut into ribbons

White Balsamic Vinaigrette
2 1/2 tbsp white balsamic vinegar (can use regular)
1 tbsp honey or maple syrup
4 tbsp olive oil
generous pinch salt and pepper

Preheat your grill. Combine the ingredients for the vinaigrette together in a small bowl. Wash peaches. Rub the fuzz off with your fingers under running water or with a dry towel. Cut peaches in half, scoop out the pits, and brush all over with a little olive oil. Grill peaches flat side down for 4 to 6 minutes over medium heat until grill marks appear. With a metal spatula gently turn peaches over and grill for one additional minute. Cut peaches into wedges. Toss greens, onions, basil leaves, and slivered almonds in a medium bowl with vinaigrette dressing. Add the grilled peaches on top and serve.