Grilled Kale Salad with Peaches and Ricotta

In a medium-sized bowl whisk together 3 tablespoons of olive oil, balsamic and honey and season to taste with salt and pepper. Toss with the peaches and set aside.

Heat your grill or grill pan to high. Use remaining olive oil to brush on the kale leaves. When grill is hot, place the leaves on, turning once, until crispy and charred around the edges (about 2 minutes). Transfer to a cutting board to cool. When cool enough to handle, slice the large center stems away from the tender leaves and discard the stems (or save for stock).

On a serving dish, place a few tablespons of ricotta, 2 kale leaves, and a spoonful or two of peaches. Drizzle any remaining vinaigrette from the peach bowl on top of the salad. Season with a bit of salt and fresh ground pepper to serve.

Recipe adapted from Bon Appetit.