Grilled Peach and Watermelon Salad - Patricia Bannan, MS, RDN

Ingredients

• 1 tablespoons balsamic vinegar
• 1 teaspoon honey
• 3 tablespoons extra-virgin olive oil
• ½ teaspoon chili pepper flakes
• ¼ teaspoon sea salt
• 2 peaches, pitted, halved and sliced into 1-inch quartered wedges
• 1/2 small watermelon (about 2-3 cups), rind removed and sliced into wedges
• 4 cups arugula
• 1/2 cup blackberries
• 2 ounces semi-hard Sheep or Goat Milk Cheese, shaved
• 1/4 cup pistachios, roughly chopped