Spinach Salad with Grilled Peaches

Total Time:
29 min
Prep:
15 min
Cook:
14 min

Yield:
4 servings
Level:
Easy

Ingredients
  • For the salad:
  • 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
  • For the dressing:
  • 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

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.

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.

Combine the spinach, red onion, grilled peaches, pecans and bacon in a large bowl.

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.

Photography by Miki Duisterhof


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