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The Daily Dish Bethenny Ever After

Keep Summer Alive With Bethenny's Grilled Peach and Arugula Salad

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

By Lauren Metz

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:

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!

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