Grilled Peach Salad with Sweet & Sour Vinaigrette
A Must Try Summer Salad ~ So simple, fresh & delicious! Summer peaches are sweet and juicy and their flavor intensifies on the grill.
Simple Ingredients ~ Yellow and White Grilled Peaches, Toasted Hazelnuts & Almonds, Red Oak Lettuce, Little Gem Lettuce, Colorful Cherry Tomatoes and an Awesome Sweet and Sour Vinaigrette with Honey, Mustard and Thyme
1 ½ tablespoons raw honey
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.
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.
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.
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.
See BLOG for many more photos and more information.
This recipe may not be reproduced without the consent of its author, Karen Sheer