Grilled Peach Salad
Grilled Peach Salad
“For this recipe, I used a base of Escarole which gave a nice balance to the peppery arugula. For added interest, I threw in some water cress and the three very different greens got along quite nicely with each other, providing a flavor and texture in and of themselves that would have sufficed for a main entry. The grilled peaches and fresh mozzarella made a perfect team to go with the rest and the accompanying pesto dressed it perfectly. Give this recipe a try, either as a side or main course. It’s a delicious and wonderful salad, especially for summer.” – Dan Zehr of Platter Talk food blog.Find his original recipe here!
Servings
4
servings
Ingredients
- escarole
- arugula
- water cress
- 6 peaches, medium sized
- mozzarella cheese, sliced
- 1/2 cup pine nuts, toasted
- juice from ½ lemon
- fresh ground peppercorn
- 1/2 cup fresh basil leaves
- 1/2 cup fresh mint leaves
- 1/2 cup pine nuts, toasted
- 1 garlic clove
- 2 tablespoon extra virgin olive oil
- lemon zest
- juice from ½ lemon
- kosher salt to taste
- fresh ground peppercorn
Directions
- Peel peaches, cut in halves, remove pit. Brush lightly with olive oil.
- Place peach halves on grill over medium high heat, about 4 minutes on each side so that both sides are well marked.
- Remove peaches from grill and allow to cool, then halves into quarters or smaller and set aside.
- Preheat oven to 400 degrees F and roast pine nuts on baking sheet for 4-5 minutes or until golden brown and allow to cool.
- Using large mixing bowl, toss greens in olive oil, then arrange on serving platter.
- Evenly distribute peaches and mozzarella slices over greens.
- Sprinkle pine nuts over salad, add fresh ground peppercorn to taste.
- Add spoonful dollops of pesto, as prepared below, as a dressing, and evenly distribute lemon juice on top of salad and pesto.
- Place fresh herb leaves in small food processor along with other ingredients.
- Process until desired consistency is achieved, adjust amount of olive oil as necessary.