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Summer Grilled Peach Salad
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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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