Spinach Salad w/ Grilled Peaches

By advancedlca

Ingredients

• For the Salad:
• 1/2 cup pecans
• 4 ripe peaches, pitted and quartered
• 2 tablespoons vegetable or olive oil
• 1/2 pound thick cut bacon, roughly chopped
• 8 cups baby spinach
• 1/2 small red onion, thinly sliced
• For the Dressing:
• 1/2 cup (4 ounces) crumbled Blue Cheese
• 1/4 cup buttermilk
• 1/4 cup sour cream
• 1/4 teaspoon sugar
• Salt and Pepper to taste

Details

Servings 4

Preparation

Step 1

Preheat the oven to 350 degrees.

Place the pecans on a baking sheet and toast in the oven until golden and fragrant, 6 minutes, roughly chop.

Preheat a grill to medium-high heat on one side and medium heat on the other.

Lightly brush the peaches with oil and grill over medium until nicely marked, about 4 minutes per side.

Meanwhile, place a flat cast-iron skillet on the grill over medium-high heat. Add the bacon and cook until crisp; transfer to a paper-towel-lined plate.

Combine the spinach, red onion, grilled peaches, pecans and bacon in a large bowl.

Make the Dressing:
Mash the blue cheese with a fork in a bowl. Mix in the buttermilk, sour cream, sugar, and salt and pepper to taste. Toss just before serving.