Ooh, I Made a Recipe!: Grilled Balsamic Peach Salad
First, I just need to get it out there, I am so excited about my photos for this post!
Ok, enough back patting for one blog post.
A few weeks ago I went to California Pizza Kitchen for lunch and had the tastiest salad with grilled peaches. Who would have thought to grill peaches? Plus it was a wonderful mental escape from the 20-degree Boston weather (I know all of you folks out there who live in warmer climates are jealous!) since I associate peaches with summer.
I loved it so much, and because I am always looking for way to eat my daily greens in way that is more interesting than simply tossing in some tomato wedges and cucumber slices (which is not only boring, but it usually induces me to turn instead to a much less healthy food choice, usually involving some sort of processed carbohydrate), I decided to come up with my own version of the salad.
1 peach (I used bottled peach halves since they are not in season)
1 cup of salad greens
1 tablespoon balsamic vinegar
2 tablespoons candied pecans
2 tablespoons gorgonzola cheese
drizzle of olive oil
1. Coat the peaches in balsamic vinegar (note: had I planned this out better, I probably would have let the peaches marinate in the balsamic vinegar for a couple hours, alas I only did this for a few minutes)
2. Grill the peaches for a few minutes on each side until they are slightly browned
3. Mix the remaining balsamic vinegar with the olive oil to make a dressing and toss the salad greens in it
4. Top the salad with the peaches, cheese, and pecans