Grilled fresh peaches add depth to this end-of-summer salad.
Michigan peaches can’t be beat, and they are one of the well-known rewards at the end of a Michigan summer. This salad showcases fresh peaches, grilled to bring more depth and sweetness to their already perfect taste, combined with Buttery Bibb lettuce, burrata, walnuts and spicy red onions.
This delicious Grilled Peach Salad recipe comes to us courtesy of Tara Snyder, creator of the beautiful recipes at @bearnecessities__.
1 4oz container of Buttery Bibb Lettuce
3-4 peaches sliced and pits removed
½ of red onion sliced
⅓ cup of raw walnuts
2-3 pieces of burrata sliced
S+p if you desire
- 3-4 peaches sliced pits removed
- ¼ cup of brown sugar
- ½ teaspoon of cinnamon
- 2 tablespoons of avocado oil
Preheat the grill to about 400. Mix the brown sugar and cinnamon together in a small bowl. Brush the avocado oil on the inside of the peaches. Sprinkle peaches with brown sugar mixture. Grill facing down for 7-10 minutes.
- 3-4 sliced of cubed of sourdough bread
- 4 tablespoons of olive oil
- 1 teaspoon of garlic powder
- ½ teaspoon of onion powder
- Salt and pepper to taste
Preheat oven to 350. For croutons line a pan with parchment paper or a Silpat. Add the cubed sourdough, olive oil, and spices to a bowl and mix well. Bake for 15-20 minutes or until golden brown.
- Cider vinaigrette
- ¼ cup of apple cider
- 3 tablespoons of ACV
- 1 teaspoon of dijon mustard
- 1 clove of garlic finely minced or you could use a grater for this as well
- 5 teaspoons of raw honey
- ¼ cup + 1 tablespoon of olive oil
Add all of the ingredients together in a jar with a lid and mix well. Keeps well in the fridge for up to a week.
Assemble the salad:
Add the greens. Top with peaches, walnuts, cheese, onion, and s+p. Drizzle with the vinaigrette and enjoy.