Grilled Peach Salad
1 large semi firm peach, pitted and peeled
Pinch of onion powder
Pinch of garlic powder
3-4 pieces of bacon
2 tablespoons brown sugar
1 head romaine lettuce
Red onion rings, thinly sliced
8 walnut halves, chopped
Goat cheese crumbles (feta or blue cheese can also be used)
Peach Balsamic Vinegar
Basil Olive Oil
Sprinkle onion powder and garlic powder on the peach halves pit side down for about 3 to 4 minutes on each side until distinct grill marks on each side. Remove from grill and set aside: let cool to room temperature.
Cook bacon (nonstick skillet) until almost done. Pour off grease and sprinkle brown sugar on top of the bacon; cook on low until bubbly and bacon is evenly coated on both sides. Remove and place on parchment paper to cool. Chop up bacon and set aside.
Cut up romaine. Slice onion until you have about 8 to 10 rings usually 2-3 slices. I start with the romaine and layer the romaine, the walnuts, the bacon, the peaches, the goat cheese, and then the onions...making sure each layer is still visible. Drizzle generously the basil olive oil and then the peach balsamic. It’s ready to serve.
* Thank you Heather & Robert S for sharing this stunning, delicious salad recipe.