Grilled Peach Salad w/ peach basil vinaigrette


For vinaigrette:

1/2 firm, ripe peach, (grilled)
1/2 cup basil leaves
1/2 medium shallot (grilled)
1T agave
1/2 cup white wine vinegar
1/2 tsp salt
1 cup vegetable oil
1/2 cup olive oil

For pickled onion:
1 cup red wine vinegar
1 cup water
1/2 cup sugar
1T salt
1 red onion thin sliced

For salad assembly:
Firm peaches, pitted, wedged, grilled
crumbled cheese (feta, goat, blue)
pickled onions
rough chopped walnuts
Greens (recommend arugula)


Lightly brush peaches and shallot with oil, place cut side down on hot grill pan.

While fruit is grilling, make pickle brine. Bring everything but onion to a boil, pour hot liquid over thin sliced onions, refrigerate

Remove fruit and shallot from grill pan.

Take 1/2 peach, basil, shallot, agave, vinegar, and salt and blend, until broken down.

Slowly drizzle in vegetable and olive oils, season, taste, set aside.

Assemble salad on platter as you wish, (lightly dress and spread greens about platter lay peaches, out, sprinkle with onion, blueberry, walnuts, and finish with vinaigrette.