Grilling the peaches in this Grilled Peach Salad just brings out their natural sweetness. This Honey-Jalapeno Dressing is a beautiful contrast adding a sweet heat. It’s all delicious and makes a healthy meal.
This has been the best year for peaches. They are so sweet and juicy, and plentiful! I just can’t get enough of them and I hope you’re like me and savoring them while you can. Enjoying them in this Grilled Peach Salad is one of my favorite ways!
When I told you about the Strawberry Spinach salad a few weeks ago, I told you about being a strawberry snob. I guess I am just a big ole salad snob. I say that because one of my biggest pet peeves is when you go to a restaurant, and they serve you a salad where the greens are too big to eat or they’ve given you the big yellow chunk from the center of a head of lettuce. Really? Who wants that?
Tearing or cutting greens into bite sized pieces look better and makes it easier to eat. You can make this salad with the greens you prefer, but I choose greens with a bit of structure that can hold the weight of the peaches. A strong cheese balances out the sweetness of the peaches. I used a crumbled gorgonzola. A blue cheese would be delicious too. The Honey-Jalapeno dressing starts out sweet and ends with a hint of heat. I just love that. It’s that oooh moment that makes this Grilled Peach salad anything but ordinary.
John and I ate this salad with a couple slices of crusty bread that I’d brushed with olive oil and rubbed with a fresh garlic clove. I put the bread on the grill right before my peaches were finished.
- 2 white or yellow peaches, cut in half.
- 2 scallions, sliced thinly
- 1 cup candied walnuts
- ½ cup crumbled soft cheese such as gorgonzola, blue cheese or goat cheese
- ¼ cup honey
- 4 tablespoons fresh lemon juice (1 lemon)
- 1 garlic clove
- 1-2 jalapenos, seeded with ribs removed
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup extra virgin olive oil
- 3 tablespoons honey
- 6 tablespoons white sugar, divided
- 4 tablespoons butter
- 2½ – 3 cups walnut halves
- In a blender or food processor, combine all dressing ingredients except the olive oil. Blend until smooth. With blender running, drizzle in olive oil. Blend until smooth. Taste and add more jalapeno or salt if needed. Store covered in the refrigerator.
- To candy the walnutes, Preheat oven to 350°F and line a rimed baking sheet with foil. Spray with nonstick cooking spray or grease with butter.
- In a large nonstick skillet, combine 4 tablespoons of butter with 3 tablespoons of honey and 3 tablespoons of white sugar and heat; stirring constantly, until the mixture begins to boil. Lower the heat and simmer the mixture, stirring occasionally, about 2 to 3 minutes. Add the walnuts to the syrup and stir to coat. Spread the walnuts on the baking sheet.
- Bake for approximately 12 minutes, turning the pan ½ way through. Remove from the oven and allow them to cool slightly. Sprinkle with 3 more tablespoons of sugar. Spread them out on wax paper and allow them to cool completely. Store in a resealable bag or bowl.
- Top the lettuce greens of your choice with scallions, chopped candied nuts and crumbled cheese.
- Preheat the grill. When hot, turn heat down to medium low. Brush cut side of peaches with olive oil and place peaches cut side down on the grill. Grill 7 to 10 minutes or until slightly soft. Remove from grill and cut into bite sized pieces. Top salad with peaches and drizzle with dressing.
I just love summer peaches!
Article updated 4/20/16