The Peach State Grilled Salad

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Published: 1/13/2020

Grilling fresh peaches and onions highlights their natural sweetness.

Serves: 4 Save

Ingredients (12)

  • 1/2 cup grapeseed oil
  • 1/4 cup white wine vinegar
  • 2 tablespoon peach preserves
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large Vidalia onion, cut into thick slices
  • 2 large peaches, cut into halves
  • 6 ounce mesclun greens
  • 6 ounce arugula
  • 1/2 pound thick cut bacon, cooked and crumbled
  • 4 ounce goat cheese, crumbled

Directions

  1. Combine oil, vinegar, preserves, red pepper flakes, salt and pepper in a small bowl. Whisk well to combine.
  2. Heat grill.
  3. Brush onion slices with olive oil. Place on grill pan and grill, turning occasionally, until tender, about 10 minutes. Break into rings and set aside. Brush peach halves with olive oil. Place on grill pan and grill, turning occasionally, until tender and caramelized, about 2 minutes. Slice each peach half into 4 pieces.
  4. Place greens and arugula in salad bowl. Top with bacon, onion rings, peach slices and crumbled goat cheese. Toss salad with half the vinaigrette and taste. Add more vinaigrette if desired.

Winter Paloma

The Bar

Ingredients (7)

  • 1.5 oz. Don Julio Reposado Tequila
  • 2 oz. Cranberry Juice
  • 1 oz. Pomegranate Juice
  • 0.5 oz. Agave Syrup
  • Soda Water
  • Whole Cranberries and/or Lime Wheel to Garnish
  • Edible Glitter Garnish (Optional)
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