This fresh Grilled Peach Salad with Honey-Jalapeno Dressing is an easy salad that is naturally sweet with a backend kick.
Prep Time 30mins
Cook Time 12mins
Total Time 42mins
Author Hostess At Heart
2white or yellow peachescut in half.
1/2cupcrumbled soft cheese such as gorgonzolablue cheese or goat cheese
4tbspfresh lemon juice1 lemon
1jalapenosseeded with ribs removed
1/2tspground black pepper
1/2cupextra virgin olive oil
Candied Walnut Ingredients
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 walnuts, Preheat oven to 350°F and line a rimmed 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, for 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 1/2 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.
Candied walnuts provided with the permission of cookingwithauntjuju.com