Grilled Peach Salad
This salad features grilled peaches atop romaine leaves, complemented by red bell pepper, basil, toasted pine nuts, and crumbled goat cheese, all drizzled with a honey-sherry vinaigrette.
Ingredients
- 3 cups spring mix
- 4 ounces fresh mozzarella cheese torn
- ¼ cup fresh basil rough chop
- ¼ cup bacon crumbled
- ¼ cup red onion thinly sliced *optional*
- 2 Tablespoons pistachios
- 2 peaches cut into wedges
- 1 teaspoon olive oil
White Balsamic Dressing
- ¼ cup olive oil
- ¼ cup white balsamic vinegar
- 2 Tablespoons honey
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
Instructions
Preheat.
- Preheat your grill to High heat (around 450 degrees F).
Salad Preperation
- Prepare the salad dressing. Combine all ingredients in a glass jar and shake well to combine.
Grill
- Toss the sliced peaches in the olive oil, coating lightly on all sides. Place the oiled peaches directly on your grill grates and grill for 3-4 minutes per side.
Assemble the salad.
- Arrange the salad greens on the bottom and top with the mozzarella, basil, bacon, and onions (optional). Nestle the grilled peaches into the salad and sprinkle with chopped pistachios.
- Add dressing. Shake the salad dressing to ensure it is well mixed and then liberally drizzle it onto the arranged salad immediately before serving.