Category: Marilou Suszko's Recipes
grilled peach salad
4 freestone peaches, halved and pits removed
Olive oil, for brushing
4 cups mixed salad greens (bitter greens compliment this recipe)
Salt and freshly ground black pepper
1/4 cup freshly grated Parmesan cheese or other salty aged cheese or crumbled blue cheese
Simple Vinaigrette:
1 tablespoon Dijon mustard
1 tablespoon honey
3 tablespoons vinegar, any type
1/2 cup olive oil
Salt and pepper to taste
Preheat the grill to medium high.
To grill the peaches, brush the cut side with oil and season with salt and pepper. Place cut side down on the grill. Grill for about 3 to 4 minutes or until grill marks appear. Remove and let cool slightly. Slice into sections.
Place the salad greens in a large bowl. Drizzle with the vinaigrette and toss until the leaves are coated. Taste, season with salt and pepper.
Divide the salad greens between four chilled salad plates. Top with the sliced peaches and sprinkle with cheese.
To make the vinaigrette, whisk together the mustard, honey and vinegar in a medium bowl. Add the olive oil in a thin stream, whisking constantly. Taste and season with salt.
Olive oil, for brushing
4 cups mixed salad greens (bitter greens compliment this recipe)
Salt and freshly ground black pepper
1/4 cup freshly grated Parmesan cheese or other salty aged cheese or crumbled blue cheese
Simple Vinaigrette:
1 tablespoon Dijon mustard
1 tablespoon honey
3 tablespoons vinegar, any type
1/2 cup olive oil
Salt and pepper to taste
Preheat the grill to medium high.
To grill the peaches, brush the cut side with oil and season with salt and pepper. Place cut side down on the grill. Grill for about 3 to 4 minutes or until grill marks appear. Remove and let cool slightly. Slice into sections.
Place the salad greens in a large bowl. Drizzle with the vinaigrette and toss until the leaves are coated. Taste, season with salt and pepper.
Divide the salad greens between four chilled salad plates. Top with the sliced peaches and sprinkle with cheese.
To make the vinaigrette, whisk together the mustard, honey and vinegar in a medium bowl. Add the olive oil in a thin stream, whisking constantly. Taste and season with salt.
Serves 4
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