Grilled Lamb Chops with Arugula, Aged Goat Cheese, California Peaches and Toasted Almonds

Directions

1. 1
   Lightly pound each chop and place them in a re-sealable bag.
2. 2
   Puree the shallots, vinegar and mustard in a blender or food processor for 30 seconds, then pulse in olive oil.
3. 3
   Add the rest of the ingredients and let marinate for a minimum of 3 hours
4. 4
   Whisk in 3 tablespoons of chopped chives. Don't worry about arugula burning from vinaigrette - it is hardy and meant to be wilted. Set the vinaigrette aside.
5. 5
   Toss peach halves with the brandy and sugar. Allow to macerate for 1 hour. Grill quickly, just allowing for peaches to get charred.
6. 6
   Toss arugula with the vinaigrette, then top with the goat cheese.
7. 7
   Garnish with remaining chives and the toasted the almonds.
8. 8
   Serve immediately.
9. 9
   Remove lamb chops from marinade. Grill quickly over high heat until nicely charred and rare.
10. 10
    Serve at room temperature.