Grilled Peach Salad with Sweet & Sour Vinaigrette

Ingredients

• 2 large ripe peaches* (but not soft) one yellow, one white
• 2 cups lettuces, I've used Red Oak and Little Gem, cleaned and dried
• 3 tablespoons sliced natural almonds, lightly toasted
• 2 tablespoons whole skinned hazelnuts, lightly toasted
• 1/2 cup assorted cherry tomatoes, cut in half (or diced heirloom tomatoes)
• 1 recipe Sweet & Sour Vinaigrette  
• 2 teaspoons tender fresh thyme leaves, minced 
• Sweet & Sour Vinaigrette: 1  1/2 tablespoons raw honey 
• 2 teaspoons pomegranate molasses 
• 1 teaspoon grainy mustard 
• 1 teaspoon garlic, minced
• 2 teaspoons shallots, minced 
• 1/4 teaspoon sea salt, I used Himalayan
• 4 cranks freshly ground pepper (or 2 big pinches)
• 3 tablespoons apple cider vinegar, such as Bragg's brand
• 1/3 cup oil - a mix of extra virgin olive oil and safflower oil (expeller pressed)

Instructions

1. Grill the peaches: Wash and dry them, cut in half, then discard the pits. Place the 4 halves on a plate. Set grill to medium - high heat. Brush the grates with neutral oil. Add 1 teaspoon of neutral oil and 1/2 teaspoon honey on the plate. Brush the cut sides of the peaches with the oil and honey with a basting brush. Grill, cut side down until strong grill marks form. Remove from the grill. (If the peaches are very firm, cook on the skin side 2 minutes over a lower flame.) Add the peaches to the plate.
2. Make the Sweet and Sour Vinaigrette: Add the first eight ingredients (all but the oil) in a medium sized bowl. Give a big stir with a large whisk, and let stand for 15 minutes to macerate. Pour oil into a measuring cup, and add to the bowl, slowly in a stream while you whisk. Continue streaming - a little faster the second half, until thickened and emulsified. Add the chopped thyme before serving. Store in a clean glass container in the refrigerator for up to 3 weeks.
3. To Serve: Place the lettuces, cut or torn, on a large platter or individual plates. Slice each grilled peach halves into 6 wedges; 24 wedges in all. Top the salad with the peaches and tomatoes; sprinkle all around with toasted hazelnuts and almonds. Drizzle all over with Sweet & Sour Vinaigrette, saving some for another use - and enjoy. Garnish with tender thyme leaves or sprigs if you like.
4. Other add ins: The possibilities are endless! ~ Add grilled proteins for a main course salad - slice and marinade in the  vinaigrette...delicious! ~ Add crumbled or sliced cheese: Mozzarella, Goat, Feta, Manchego or your favorite. ~ Add other vegetables and salads. Suggestions: Sliced Avocado, Grilled Corn Off the Cob, Roasted or Grilled Peppers, Thin sliced Vadalia Onions, Fresh Arugula and Sunflower Sprouts.

* Freestone Peaches: the stone is easily removed from this variety - best for this recipe.

 

See BLOG for many more photos and more information.

This recipe may not be reproduced without the consent of its author, Karen Sheer