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  • ½ red bell pepper, cored and seeded
  • 1 tablespoon balsamic vinegar
  • ½ vanilla bean, seeds scraped
  • ½ teaspoon sugar
  • ¼ cup extra-virgin olive oil
  • ¼ cup Fayrouz Peach
  • 2 almost-ripe avocados
  • 8 cups arugula
  • 2 peaches, diced and peeled


  • Roast bell pepper. Peel and chop pepper; purée with balsamic vinegar, vanilla, and sugar in a blender until smooth.
  • With machine running, gradually add olive oil and Fayrouz Peach. Season with salt and pepper.
  • Halve and pit avocados and season with salt and pepper. Drizzle with olive oil and place cut side down on a medium-hot grill until nicely charred, about 5 minutes. Peel and thickly slice.
  • Toss with arugula and peaches. Drizzle dressing over.