The Pioneer Woman Tasty Kitchen
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Summer Grilled Peach Salad

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Level: Easy

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Description

Gluten-free Summer Grilled Peach Salad recipe with beet greens, red currants, goat cheese, pecans and grilled scallions, topped with maple balsamic dressing.

Ingredients

  • 3  Peaches, Pitted And Halved
  • 2 teaspoons Olive Oil
  • 4  Scallions
  • 1 cup Beet Greens
  • 1-⅞ ounce, weight Red Currants
  • 2-⅞ ounces, weight Goat Cheese
  • 1 ounce, weight Toasted Pecans
  • FOR THE MAPLE BALSAMIC DRESSING:
  • 2 teaspoons Balsamic Vinegar
  • 1 Tablespoon Maple Syrup
  • 1 teaspoon Dijon Mustard
  • 4 Tablespoons Extra Virgin Olive Oil For The Dressing
  • Salt And Freshly Ground Black Pepper

Preparation

Heat a grill or a griddle pan to medium high heat. Brush peach halves with a bit of olive oil and grill for about 5 minutes each side or until grill marks appear. Add scallions 2 minutes before peaches are done and roll them until they are evenly grilled.

Arrange beet greens on a platter (you can also use salad bowls or plates). Place grilled peaches and scallions on top. Add red currants, soft goat cheese (use a teaspoon) and sprinkle with toasted pecans.

For the dressing, mix balsamic vinegar, maple syrup (I really like Trader Joe’s), Dijon mustard, extra virgin olive oil and a bit of salt and black pepper. Pour it over the salad and serve as a side dish or light main course. Enjoy!

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