Grilled Peach Salad with Peach Balsamic Vinaigrette

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We have eaten a lot of salads from our garden produce this summer and I must admit I am starting to get a bit tired of the traditional green salad with tomatoes, cucumber, etc.  The peaches have been divine this late summer so, for a change, I decided to grill them and make a fruit salad on fresh garden greens.

This is a tasty salad with the grilled peaches, fresh blueberries, red onion rings, and feta cheese on a bed of mixed greens.  I topped it off with a peach balsamic vinaigrette made with peach balsamic vinegar and mandarin-infused olive oil from the Liquid Gold store here in Charlottetown.

To grill the peaches, I cut each in half, removed the stone, and brushed both sides of the peaches with the mandarin- infused olive oil.  Make sure the grill is greased as well.

On a pre-heated grill (medium-high), the peaches only take 2-3 minutes, each side (use tongs to turn the fruit). Don’t overcook the fruit as it will become too soft and mushy.   Grilling fresh fruit brings out the deep flavor of the fruit and intensifies the sweet taste.  Plus, the grill marks on the peaches, enhance the presentation.

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For salad for two:

mixed greens

2 grilled peaches

blueberries

red onion rings

feta cheese

To make the dressing: 

1/4 cup mandarin-infused olive oil

2 tbsp peach balsamic vinegar

4 tsp Dijon mustard

1 tsp minced garlic

1 green onion, finely sliced

2 tsp fresh lemon juice

2 tsp sugar

pepper, to taste

Kosher salt, to taste

Mix all ingredients together.  Shake well.  Drizzle over salad when ready to serve.

To assemble salad:

Make a bed of mixed greens on each plate.  Place sliced grilled peaches on greens.  Add red onion rings.  Sprinkle with blueberries and feta cheese.  Drizzle with Peach Balsamic Vinaigrette.

Thank you for visiting “the Bistro” today.

Be sure to visit my new Facebook page at My Island Bistro Kitchen.  You may also wish to follow me on twitter @PEIBistro and on Pinterest at “Island Bistro Kitchen”.

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