Name: Spinach Salad with Grilled Peaches
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H14M0.000S
Total time: P0Y0M0DT0H29M0.000S
Yield: 4 servings
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

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

Courtesy of Food Network Magazine

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Spinach Salad with Grilled Peaches

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