Grilled Peach Salad.

We’re always trying to come up with good summer salad ideas.  My “usual” is romaine with green apple, feta, craisins, pecans and a homemade balsamic vinaigrette.  It’s tried and true, but sometimes we want something different.  {If you’d like that recipe, I wrote about it here.}

My mother in law asked me to bring a salad for her birthday dinner so Dave and I started brainstorming ideas.  Peaches are in season here so we went with a grilled peach salad.  We are also dumb asses that totally forgot that my inlaws have a peach tree in their backyard and we could have just picked them!  I whipped up an easy {the blender does all the work!} basil red onion vinaigrette and it was a great combo with the sweet, caramelized peaches courtesy of the Davester’s mad grilling skillz. 

I would totally make this one again.

For the Salad:

• baby spinach {I’m lazy, so I just buy a bag of baby spinach}
• pecans {1/4 – 1/2 cup}
• bleu cheese {1 to 2 TB per person}
• peaches {plan on 1/2 peach per person}
• sugar {a couple TB just to allow the peaches to caramelize on the grill}

For the Basil, Red Onion Vinaigrette:

• 1/4 cup cider vinegar
• 10 – 20 fresh basil leaves
• 3 TB lime, juiced
• 1/4 cup honey
• 1/2 cup olive oil
• quarter wedge of red onion

  

Toast the pecans lightly in a pan on the stovetop. Be sure to watch closely and shake pan often. Allow to cool.

Preheat the grill to medium high.  You can also use a grill pan or even a George Foreman if you’d like.  With a paring knife, slice the peach around the pit.  I attempt to get them into quarters, but sometimes you’ll have a smaller piece.  Just before grilling, sprinkle a small amount of sugar over the cut edges of the peaches.   According to the Davester, you will grill for 2-3 minutes per cut edge, watching closely.   Allow to cool.

In a blender, add 1/4 of a red onion.  {I just cut a wedge out of the onion.}  Add 1/2 cup of olive oil, 1/4 cup of honey, 1/4 cup of cider vinegar, 3 Tablespoons of fresh lime juice.  Blend for 1 minute on high.  Add in 10 basil leaves.  Blend for 30 seconds.  Dip in a spinach leaf and test, if you’d like {we really like a basil punch so we added more} add in 10 more basil leaves and blend 30 more seconds.  Store covered in the refrigerator if making in advance and give it a little shake before serving.   

 

Dress the salad just before serving. 

Add spinach to a bowl.  Add salad dressing slowly to coat leaves and toss.  {You will not use all of the dressing you made!}  Once spinach is dressed, plate the salads adding bleu cheese crumbles, pecans, and the grilled peach. 

If you’d like more grilled peaches, check out grilled peaches + pineapple that makes a delish summery dessert.