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"So good! This salad quickly became a favorite for us." Katie on Pinterest
Cut the peaches and toss with oil. Grill for a couple of minutes each side.
Place the arugula in the bottom of a wide bowl.
Top with sugar snap peas. You can leave these raw or blanch them to cook them if you like.
Arrange with grilled peach slices.
Whisk together the dressing ingredients and drizzle over the top. Add blueberries.
Top with grated parmesan and sliced almonds, and serve.