Cut the peaches into slices (approx 8 slices) and toss gently with oil. Grill for a couple minutes each side until you have gentle grill marks. Carefully take off the grill and set aside.
1 peach, ½ Tablespoon olive oil
Place the arugula in the bottom of a wide bowl (or 2 smaller, if you prefer to divide).
1 handful arugula
Top with sugar snap peas. You can leave these raw or blanch them to cook them if you like.
1.5 oz sugar snap peas
Arrange with grilled peach slices.
Whisk together the dressing ingredients and drizzle over the top. Add blueberries.
¼ cup blueberries, 1 Tablespoon olive oil, 1 Tablespoon orange juice, ⅛ teaspoon Dijon mustard, ¼ teaspoon sugar
Top with grated parmesan and sliced almonds, and serve.
½ Tablespoon parmesan, 1 Tablespoon almonds