Spinach Salad with Grilled Peaches (Patrick and Gina Neely) |
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Prep Time: 15 Minutes Cook Time: 14 Minutes |
Ready In: 29 Minutes Servings: 4 |
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Ingredients:
1/2 cup pecans |
4 ripe peaches, pitted and quartered |
2 tablespoons vegetable or olive oil |
1/2 pound hickory-smoked bacon, roughly chopped |
8 cups baby spinach |
1/2 small red onion, thinly sliced |
1/2 cup (4 ounces) crumbled danish blue cheese |
1/4 cup buttermilk |
1/4 cup sour cream |
1/4 teaspoon sugar |
salt and freshly ground pepper |
Directions:
1. Preheat the oven to 350 degrees. Place the pecans on a baking sheet and toast in the oven until golden and fragrant, 6 minutes; roughly chop.
2. Preheat a grill to medium-high heat on one side and medium heat on the other. Lightly brush the peaches with oil and grill over medium until nicely marked, about 4 minutes per side. Meanwhile, place a flat cast-iron skillet on the grill over medium-high heat. Add the bacon and cook until crisp; transfer to a paper-towel-lined plate.
3. Combine the spinach, red onion, grilled peaches, pecans and bacon in a large bowl.
4. Make the dressing: Mash the blue cheese with a fork in a bowl. Mix in the buttermilk, sour cream, sugar, and salt and pepper to taste. Toss with the salad just before serving.
5. Photography by Miki Duisterhof
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