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Grilled Peach Salad with Gorgonzola & Walnuts

Grilled Peach Salad

a grilled peach salad with olive oil toasted walnuts, torn croutons, creamy gorgonzola cheese, fresh basil, and a white balsamic vinaigrette

servings: 4

Ingredients

Scale

White Balsamic Vinaigrette

  • 2 tbsp white balsamic vinegar
  • 1 tbsp grainy mustard
  • 1 tbsp honey
  • ½ cup olive oil
  • 1 tbsp minced chives
  • kosher salt
  • freshly cracked black pepper

Grilled Peach Salad

  • 4 ripe peaches, cut into wedges
  • olive oil
  • kosher salt
  • ¼ lb walnuts
  • ¼ lb fresh bread, torn into pieces (sourdough, italian loaf, ciabatta, etc. will all work)
  • ¼ lb butter lettuce, roughly torn
  • 1 small handful torn fresh basil leaves
  • ¼ lb gorgonzola cheese, crumbled

Instructions

  1. For the vinaigrette, add the white balsamic vinegar, grainy mustard, and honey to a small mixing bowl. Whisk to combine. Drizzle in the olive oil, whisking continuously until emulsified. Stir in the chives. Season with salt and black pepper to taste. Set aside.
  2. Heat the grill over medium-high heat. Brush the peaches with olive oil and place them onto the grill once hot. Grill the peaches for 3-4 minutes, or until grill marks develop and they easily release. Flip the peaches, reduce the heat to low, cover the grill, and continue to cook for 4-5 more minutes until soft and caramelized. 
  3. Transfer the peaches off the grill and season with a pinch of salt. Allow them to cool for about 10 minutes. Cut them into smaller pieces. 
  4. Meanwhile, heat a large skillet over medium heat. Add enough olive oil to coat the bottom. Once hot, add the walnuts. Toast until golden and fragrant, stirring often. Transfer them out of the skillet. Repeat with the torn bread, cooking until crisp. Season both with a pinch of salt.
  5. Add the butter lettuce, peaches, walnuts, croutons, and basil to a mixing bowl. Drizzle in ¾ of the vinaigrette, tossing to combine. Plate the salad and top with the gorgonzola cheese. Drizzle the remaining vinaigrette to your liking over top.

Notes

Any stone fruit would work really well in this salad, so feel free to change it up with apricots, plums, nectarines, etc.