Grilled Peach, Arugula and Endive Salad with White Balsamic Vinaigrette

 Recipe from Grill meets Girl 

1 5oz package of Arugula

2 heads of endive – sliced in pieces

½ pint of grape tomatoes

15-20* slices of grilled peaches

4-6oz crumbled Gorgonzola cheese

3 tablespoons of white balsamic vinegar

1 tablespoon of Dijon mustard

2 tablespoons of light olive oil

3 tablespoons of canola oil

Toss the salad ingredients in a large bowl, adding the peaches and cheese last.   Whisk the vinegar, mustard and oils together and dress the salad with half of the mixture.   Serves 6

It's All Delicious Notes:  I cheated and used Delmonte Sun Fresh packed peaches and grilled them in a lightly oiled pan on the stove.