26 August 2010
It was a long day. I had to cook. I grilled peaches and made my favorite salad for supper. It was e-a-s-y, just what I needed. Still warm peaches, cool zesty blue cheese and nutty, barely sweet-sorta-tart dressing.
GRILLED PEACH SALAD
1 Red Haven peach, cut in half
1 head Romaine Lettuce, chopped
1/4 pound Good quality blue cheese (I used Oregon River Blue from Rogue Creamery)
A few very thin slices of Red Onion
1/4 cup Extra Virgin olive oil
1/4 cup Hazelnut Oil
3 Tablespoons Balsamic Vinegar
1 Tablespoon Honey OR Maple Syrup (the real thing)
Salt & Pepper to taste
On a hot grill, place peaches cut side down on highest rack above burner. Grill for about 6 minutes until softened. Remove and slice.
I just placed lettuce in a large bowl, topped with sliced peaches and sprinkled with the blue cheese. Drizzle with dressing and ENJOY!