"There’s nothing sweeter than biting into something fresh and in-season," says the Skinnychef.

on Sep 12, 2012 - The Dish

Bethenny Frankel
Bethenny Frankel wants you to end summer on a tasty note. “We’re lucky to have access to many types of fruits and vegetables year round at the supermarket, but there’s nothing sweeter than biting into something fresh and in-season,” B blogs. “It just tastes better.

With that said, behold, the recipe for her Grilled Peach and Arugula Salad:

Ingredients:
3 peaches, pitted and each cut into 6 wedges
Cooking spray
1 tablespoon olive oil
1 red onion, chopped into bite sized chunks
1/8 teaspoon black pepper
Pinch of salt
10 cups arugula
Parmesan shavings
Balsamic Vinegar
1/2 cup walnut pieces

Begin by setting the grill to high heat. “Coat onions with olive oil and grill until they soften and grill marks appear (approx. 5 minutes). Season with salt and pepper to taste,” Bethenny instructs.

Next, it’s the peaches' turn. “Place peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm.”

Place your arugula on a plate and add the grilled peaches and onions on top. “Drizzle balsamic vinegar and sprinkle with Parmesan and walnuts,” adds Mrs. Hoppy. Lunch is served!

Keep up with this foodie’s fall menu recommendations using our Tweet Tracker.