Grilled Peach Salad With Honey Vinaigrette Recipes
GRILLED PEACH SALAD WITH HONEY VINAIGRETTE
This sweet and salty grilled peach salad celebrates summer with grilled peaches and creamy blue cheese drizzled with tangy honey vinaigrette.
Provided by Cathy Roma | What Should I Make For...
Categories Salad
Time 30m
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees. Lay the pancetta slices on a baking sheet lined with a sheet of parchment paper and cook (flipping once) for about 10 minutes or until browned and crispy. Remove to a paper towel-lined plate and drain.
- Preheat a grill to medium/high heat and rub the peach halves with the olive oil and season with salt and pepper.
- Grill the peaches, cut side down for 3-4 minutes or until you have nice grill marks and then carefully turn them over.
- Mix together the brown sugar and vinegar and place a small spoonful on top of each peach halve as it grills. Cover and continue to grill an additional 4 minutes.
- Remove from heat, top with blue cheese and drizzle with honey.
- Toss the greens with vinaigrette to taste and arrange peaches and pancetta slices over the top.
- Sprinkle with chives and additional vinaigrette if desired to serve.
Nutrition Facts : Calories 326 kcal, Carbohydrate 19 g, Protein 6 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 18 mg, Sodium 581 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
GRILLED PEACH SALAD WITH GRAPEFRUIT VINAIGRETTE
Steps:
- Preheat grill to medium.
- Peel and section the grapefruit with a pairing knife over a small bowl to capture any juice. Once you have removed all sections squeeze the grapefruit to extract any left over juice into the bowl. Place sections into a separate bowl. Cut peaches into 1/8ths and brush with oil. Grill for 5 minutes until slightly soft.
- In the bowl with the grapefruit juice add the honey, oil, salt and pepper and whisk until well combined. In a large salad bowl add arugula, grapefruit, grilled peaches, sliced scallions and vinaigrette. Toss well to combine and serve.
Nutrition Facts : Calories 175 calorie, Fat 10.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 127 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 2 grams, Sugar 16 grams
GRILLED PEACH SALAD WITH BALSAMIC BACON VINAIGRETTE
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 20m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the grill to medium-high heat and spray with nonstick spray.
- Cook the bacon in a skillet over medium heat until crisp. Remove to a paper towel lined plate
- Add the shallots to the skillet and saute until tender. Stir in the mustard, vinegar and sugar and season with salt and pepper, to taste.
- Brush the peaches with olive oil and season with salt and pepper. Grill until golden and has grill char marks, about 1 to 2 minutes on each side.
- Add the spinach and the sliced red onion to a large serving bowl. Add the peaches, the vinaigrette and the chopped bacon. Toss and serve.
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GRILLED PEACH SALAD WITH GOAT CHEESE AND HONEY - FORK IN …
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5/5 (2)Total Time 30 minsCategory Salads + Side DishesCalories 541 per serving
- To grill peaches: Preheat grill to medium-high heat. Brush olive oil on both sides of peach slices and place on grill. Cover grill and cook about 5-7 minutes, or until peaches have blackened grill marks. Using grill tongs, carefully flip peaches and grill on other side until grill marks are present, about 5-7 minutes more. Carefully remove from grill (peaches will be soft and may fall apart), and set aside.
- To make Honey Mustard Vinaigrette: Combine olive oil, apple cider vinegar, honey, mustard, and salt in a small bowl and whisk to combine.
- To build salad: To a salad plate or bowl, add arugula and arrange grilled peaches. Sprinkle crumbled goat cheese and sunflower seeds on top, then drizzle with Honey Mustard Vinaigrette.
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- Place the pecans, honey, curry powder, and sea salt in a small frying pan and bring them to a boil over medium-high heat. Boil until the pan is dry, about 2 minutes. Remove the pan from the heat and stir in the butter to prevent the pecans from sticking together.
- Preheat your BBQ to high. Cut the peaches in half and remove the pit. Then cut each peach half into three wedges. Place the peaches in a medium-sized bowl and toss with the oil. Grill the peaches for 2-3 minutes per side. Remove them from the grill using an offset spatula – this works better than a regular spatula and helps prevent the grill marks from being left on the grill.
- Place the arugula in a large bowl with goat cheese, curry pecans, blueberries, and grilled peaches. Toss with the dressing and serve immediately.
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