The Peach State Grilled Salad

Peach State Grilled Salad
Jessica Merchant
  • Yield: 4 servings


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


  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.
  • Grilled Peach Salad | Care2 Healthy Living

    […] […]

  • Six Savory Ways to Eat Peaches

    […] The Peach State Grilled Salad Grill fruit? Trust us—it’s a heavenly experience. This salad, boasting plenty of vegetables, combines warm peaches, arugula and masculine greens, before being topped with creamy goat cheese. Laced with hues of gold, emerald and coral this salad is colorful and reflective of summer. Get the recipe. […]

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