Grilling seems to make most things better. And it adds that quintessential summer aroma to the air. There’s nothing like walking outside to the smell of something on the grill, whether it’s your own or a neighbor’s. While we all (okay, except the vegetarians) know about throwing a slab of meat down, something that most people don’t think of when it comes to grilling, but should, is fruit. Grilling fruit amplifies the natural sweetness, making it soft and rich while caramelizing the outside. Ever had grilled pineapple with fresh vanilla ice cream? If you haven’t, I’d recommend it. Now. I’ll still be here when you get back.
This bit of grilling involved peaches, and salad. Serves two, though the dressing makes enough for some leftovers.
Grilled Peach Salad (loosely based on this recipe)
2 peaches, halved and pitted
A couple bowlfuls of greens – I used some lettuce (which is surprisingly still holding up to the heat), arugula, and a pinch of mustard greens
Half of a red onion, roughly chopped
1/2 cup or so mozzarella, either diced or the little pearls
1/2 cup blueberries (we added these because we had just picked a bunch, and they go nicely with peaches)
4 Tbsp balsamic vinegar
1 Tbsp honey
2 tsp whole grain mustard
1-2 Tbsp minced chives
1 tsp fresh tarragon, finely chopped
1/3 cup olive oil
1 Tbsp cream
Brush the cut sides of the peaches with a little oil and a pinch of salt. Grill over medium-low heat for several minutes, until the fruit softens and just starts to char (I don’t like too much char, so you can go longer). In a small bowl, combine the vinegar, honey, mustard, tarragon, and chives. Slowly pour in the oil, whisking constantly. Whisk in the cream until everything is nice and smooth.
On a plate, top the greens with the mozzarella, onion, and blueberries. Place a peach half to each side. Drizzle the whole thing with the dressing. Eat.