ROASTED PEACH AND BLUEBERRY SALAD ENJOY DAN:

                  ROASTED PEACH BLUEBERRY SALAD by CHEF DAN:

Serves 4

SALAD:

3 ripe peaches cut in half pits removed

1 cup fresh blueberries

2 garlic cloves smashed

fresh arugula (about 8-10 cups)

1/3-cup fresh mint, torn

1/2-cup toasted pistachios

1/4-cup goat cheese

DRESSING:

4 tablespoons balsamic vinegar

2 tablespoons Vermont pure maple syrup

1 tablespoon soy sauce

1 teaspoons Dijon mustard

1 spring EACH rosemary and thyme

sea salt and freshly ground black pepper to taste

DRESSING:

1.   In a skillet over medium-heat combine all dressing ingredients.

2.   Cook until dressing reduces, about 3 minutes, stirring occasionally.

3.   Remove springs.

SALAD:

1.   Start the Traeger grill on Smoke with lid open for 5 minutes.

2.   Turn the temperature to high-heat, close lid, allow to heat for 12 minutes.

3.   Lightly brush the peach halves with the dressing,

4.   Place peaches cut side down on the hot grill.

5.   Close lid and roast for about 5 minutes, or until peaches are soft and have grill marks.

6.   When cool slice.

7.   Place arugula slice grilled peaches, and next 5 ingredients into a salad bowl.

8.   Drizzle with dressing and Gently toss.

9.   Top with goat cheese.

ENJOY DAN:                                                  PLANT SEEDS AND SING SONGS!!