So fire up the grill and try this delicious farmstand-friendly recipe for Grilled Peaches with Bitter Greens and Blue Cheese.
Ingredients:
1/2 cup
pecans
4 firm, ripe
freestone
peaches,
halved and
pitted
2 1/2
tablespoons
extra-virgin
olive oil
Salt and
freshly
ground
pepper
1 tablespoon
sherry
vinegar
3 ounces
arugula,
large stems
discarded
One head
frisée
lettuce,
torn into
bite-size
pieces (4
cups)
3 ounces
Cabrales
cheese,
crumbled (1
cup)
Instructions::
1. Light a grill. Put the pecans on a sheet of aluminum foil and fold into a small pouch. Place on the grill and toast for 7 minutes, or until they are golden brown. Transfer the pecans to a plate and let cool, then coarsely chop.
2. In a medium bowl, toss the peaches with 1/2 tablespoon of the olive oil and season with salt and pepper. Grill the peaches over a medium-high fire until softened and lightly browned, about 5 minutes per side. Transfer the peaches to a work surface and cut each half in half.
3. In a medium bowl, mix the vinegar with the remaining 2 tablespoons of olive oil and season with salt and pepper. Add the arugula and frisée and toss well. Transfer the salad to a platter and scatter the blue cheese and toasted pecans on top. Arrange the peaches around the salad and serve.
Serves 8
Source: Recipe provided by Kelly Magill at Care2.com
