Grilled Peach Salad

By Dustin

Ingredients

• 1/3 cup bottled light balsamic vinaigrette salad dressing
• 2 tablespoons orange juice or apple juice
• 1 tablespoon honey
• 1 teaspoon finely snipped fresh chives or green onion
• 4 ripe peaches or small pears
• 16 Boston lettuce or Bibb lettuce leaves (about 2 heads)
• 1/4 cup broken pecans or walnuts, toasted*
• 1/4 cup dried cherries, dried cranberries and/or golden raisins or 1/2 cup fresh raspberries or sliced strawberries
• 1 ounce feta cheese, semi-soft goat cheese (chevre) or blue cheese, crumbled (1/4 cup)
• Freshly ground black pepper (optional)
• Orange or apple wedges (optional)

Details

Servings 1
Adapted from midwestliving.com

Preparation

Step 1

Directions
For dressing:

1. In a screw-top jar, combine salad dressing, orange juice, honey and chives. Cover and shake well. Set aside.

2. Cut peaches in half lengthwise; remove pits. (If using pears, halve lengthwise and core.) Brush cut sides of peaches or pears using some of the dressing. Set remaining dressing aside.

3. For a gas or charcoal grill, grill peach or pear halves, cut sides down, on the rack of a covered grill directly over medium heat for 8 to 10 minutes or until lightly browned, tender and warmed through, turning once halfway through grilling.

4. To serve, stack 4 of the lettuce leaves on each chilled salad plate. Drizzle evenly with the remaining dressing. Slice peaches or pears into wedges or quarter; arrange on leaves. Sprinkle with pecans, cherries and feta. If you like, sprinkle salad with a little freshly ground black pepper and garnish with orange wedges. Serve while peaches are still warm.