Grilled Peach Salad
Prep Time:
Cook Time:
Servings:
Ingredients
  • escarole
  • arugula
  • water cress
  • 6 peaches, medium sized
  • mozzarella cheese, sliced
  • 1/2 cup pine nuts, toasted
  • juice from ½ lemon
  • fresh ground peppercorn
  • 1/2 cup fresh basil leaves
  • 1/2 cup fresh mint leaves
  • 1/2 cup pine nuts, toasted
  • 1 garlic clove
  • 2 tablespoon extra virgin olive oil
  • lemon zest
  • juice from ½ lemon
  • kosher salt to taste
  • fresh ground peppercorn
Directions
  1. Peel peaches, cut in halves, remove pit. Brush lightly with olive oil.
  2. Place peach halves on grill over medium high heat, about 4 minutes on each side so that both sides are well marked.
  3. Remove peaches from grill and allow to cool, then halves into quarters or smaller and set aside.
  4. Preheat oven to 400 degrees F and roast pine nuts on baking sheet for 4-5 minutes or until golden brown and allow to cool.
  5. Using large mixing bowl, toss greens in olive oil, then arrange on serving platter.
  6. Evenly distribute peaches and mozzarella slices over greens.
  7. Sprinkle pine nuts over salad, add fresh ground peppercorn to taste.
  8. Add spoonful dollops of pesto, as prepared below, as a dressing, and evenly distribute lemon juice on top of salad and pesto.
  9. Place fresh herb leaves in small food processor along with other ingredients.
  10. Process until desired consistency is achieved, adjust amount of olive oil as necessary.