grilled, peaches, corn, farmers market, eating fabulously, Christopher Stewart

While working at the restaurant, this salad came to life during a hot summer behind a burner. Summer screams grilling and you can honestly put anything on the grill. From desserts, to oysters to lettuce, summer and grilling just go together. Not only can this salad be brought at your local farmers market, it can vary using seasonal ingredients. This is one of my favorite salads because it has everything I love in one salad and I love the sweetness of the brown sugar vinaigrette. Its also quick and easy and if you don't have a grill near, don't panic! This salad is equally fabulous with non-grilled peaches.  

Grilled Peach Salad with Brown Sugar Vinaigrette

Fresh Arugula
1 head of endive, chopped 
1-2 ears of corn, grilled and off the cob
1/2 cup cherry tomatoes, cut in half
2 peaches, cut in half
1 avocado, cubed 
1 jalapeƱo, thinly sliced (optional) 

Brown Sugar Vinaigrette 

dark brown sugar 
blended oil 
salt + pepper 
balsamic vinegar

Mix all ingredients for vinaigrette to your desired thickness and sweetness and set aside. If using a grill pan, heat your grill pan and brush with oil. Slice peaches in half and remove pits. Brush peaches with a little oil and place flat on the grill. Grill peaches for about 5-7 minutes. Brush corn cobs with oil and place on the grill and grill until charred, about 6 minutes. When corn is charred, slice corn off of cob and place in a bowl. Add remaining salad ingredients to corn, season with salt and pepper and toss with brown sugar vinaigrette. Place salad on a plate and top with grilled peach. 

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