Sunday, August 21, 2011

Grilled Peach Salad

  • 2 Fresh freestone peaches (1 per person)
  • baby greens
  • roasted walnut pieces (1/4 cup)
  • fresh grape tomatoes
  • 2 Tbsp olive oil (blood orange if you can)
  • 1 Tbsp fresh lemon juice
  • 4-8 Tbsp soft cheese (like blue)
  • (we used a soft mango cheddar from our farmer's market)


  1. Wash peaches and halve. Remove pit and stem. In a large flat container (big enough to hold peaches flat) add 1 Tbsp. oil. Completely coat peaches. Sprinkle generously with fresh black pepper and sea salt.
  2. Take 1-2 Tbsp. of soft cheese and form into ball. Set aside.
  3. On a salad plates, lay greens and garnish with tomatoes.
  4. Mix lemon juice with leftover Tbsp oil (dressing), set aside.
  5. Fire up the grill and get it as hot as you can (400*).
  6. Place Peach halves on hot grill (cut side down)
  7. and grill for 2 minutes. Turn peaches over, fill cavity with soft cheese and grill for 3 more minutes or just until cheese starts to melt.
  8. Place 2 peach halves on each salad plate. Sprinkle walnuts over top and drizzle with dressing. Serve immediately.
Serve with your favorite grilled chicken dish....
We had grilled sweet n sour chicken....

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