No. 1 : Quick Recipe

Balsamic Glazed Grilled Peach and Cherry Salad

  • *Balsamic Glazed Peaches
  • **Balsamic Dressing
  • 3 Cups Pitted and Chopped Cherries
  • 8 – 10 Cups Baby or Spring Lettuces
  • ½ Cup Crumbled Goat Cheese

*Balsamic Glazed Peaches

  • 1/2 Cup Balsamic Vinegar
  • 3 TB Raw Sugar
  • ½ Tsp EA Pepper, Sea Salt
  • 6 Peaches, peeled, halved and pitted

Step One

Combine the vinegar, sugar and salt and pepper in a saucepan. Bring to a boil; reduce heat, and simmer 2 to 3 minutes. Place peaches in a shallow dish. Pour vinegar mixture over peaches, tossing gently to coat. Marinate about 10 minutes.

Step Two

Remove peaches from vinegar mixture, reserving 2 tablespoons mixture for the Balsamic Dressing. Place peach halves, cut sides down, on a lightly greased grill or grill pan. Grill about 5 minutes on each side or until firm, basting with vinegar mixture. 

.**Balsamic Dressing

  • 2 TB Balsamic Glaze, reserved from the glaze
  • ¼ C Avocado or Grapeseed Oil
  • 1 Tsp Dijon Mustard
  • 1 Tsp Lemon Juice
  • Sea Salt and Freshly Ground Black Pepper

Shake the dressing ingredients together in a small jar, taste for salt and pepper.

To make the salad, toss the Baby Lettuce with the ½ of Balsamic Dressing. (Adding more after tasting if desired). Slice the peaches into 4 pieces each and toss with the berries. Top the lettuces with the balsamic glazed fruit. Garnish with crumbled goat cheese.

No. 2 : Kitchen Scoop

To peel your peaches, cut a shallow cross on the bottom of the peach and lower it briefly into a pot of boiling water. After 15 or 20 seconds, remove and set aside until cool enough to handle. The skin will pull away from the flesh easily. 

No. 3 : Get Creative

Don’t throw the rest of your Balsamic Glaze away – use it to baste a chicken breast or pork chop on the grill during the last 10 minutes of cooking, it will caramelize and taste great!

No. 4 : Wine FIND of the Week

Jadot Beaujolais Villages
Beaujolais, France
About $12

Think you can’t pair a red wine with a salad? Think again. Grilling the peaches and the fresh pop of acidity from summer’s best cherries make A Beaujolais like this one is an awesome wine to chill slightly and serve with this salad. Made from the Gamay grape, they are light in style, with low amounts of tannins with good acidity. Pop the bottle into the fridge for about 30 minutes and the fresh, bright cherry characteristics of the wine will shine. 

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