Photo: Spinach Salad with Grilled Peaches Recipe
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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By Little Miss Cup...
Columbus
on October 02, 2010
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I LOVED this recipe! It seems like the ingredients are odd and wont go together but they really work. I looooove the blue cheese dressing! I even featured this on my food blog at http://damegoodeats.blogspot.com/2010/09/end-of-summer-grilled-peach-spinach.html
By CynthiaBDallas
Dallas, Tx
on July 03, 2010
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Made this tonight along with Ina Garten's Tuscan Lemon Chicken. Both were delicious. I give the salad 4 stars rather than 5 because my husband, who prefers "sparse" salads, thought there was "too much stuff in it" (ie: he would have been happy with just the spinach and the dressing. I LOVED it though...pecans, peaches, bacon, red onions & blue cheese...what's not to love?!
The thinly sliced red onion and hickory smoked bacon were terrific. We started the peaches on the BBQ grill outside but our coals were not hot enough so I finished them on an indoor grill pan. They turned out perfectly. Grill marks and all. I made one mistake but came up with an alternative that worked out well. I only had a half a bag of baby spinach in my refrigerator and a little bit of romaine this morning. So, I went to the grocery store intending to buy more baby spinach. Tonight, when I dumped it into my salad bowl, I realized I had accidentally purchased arugula instead! Time for a trip to the eye doctor! Anyway, the arugula was really bitter and I didn't think it was an appropriate substitute. So, I switched to a mixture of the baby spinach and romaine that I had on hand, and it turned out great. The dressing was easy too. I added a tad bit more buttermilk to thin it out a bit but it was super tasty.
This is definitely a do over.
By mamaschwegman_1...
Granby, 45
on June 30, 2010
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So good! :
Read all 6 reviews