- 1
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)
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.