1/2 firm, ripe peach, (grilled)
1/2 cup basil leaves
1/2 medium shallot (grilled)
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
1 red onion thin sliced
For salad assembly:
Firm peaches, pitted, wedged, grilled
crumbled cheese (feta, goat, blue)
rough chopped walnuts
Greens (recommend arugula)
DirectionsLightly 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.