Grilled Peach and Gorgonzola Salad

This is a “Summer meets Fall” kind of a salad because that’s kind of where we are weather wise. Although it is end of season, markets still carry juicy and sweet peaches. Aren’t end of summer peaches the best? Fall produce have also started to make an appearance now. It is the best time to combine the finest fruits from both seasons and that’s how this salad was born.

Smoky and sweet grilled peaches on a bed of fresh and crisp greens,  good gorgonzola for a salty bite, and candied/roasted walnuts for a little crunch combined in a beautiful and earthy wooden salad bowl and finally tossed in homemade balsamic vinaigrette – that’s this delicious salad in a nutshell. The addition of thin slices of granny smith apple and  bright red pome arils  bring about another layer of crunch and sweetness to this already delicious salad. If you love to combine sweet and savory tastes between your palettes, this salad is totally for you.

You must experience the taste of gorgonzola softening on the warm balsamic vinaigrette coated grilled peaches – it is elixir redefined. Top the salad off with some fresh basil pinched from your kitchen garden and elevate the flavor profile to a whole new level. If you are not a fan of peaches, simply skip them or replace them with figs or any other pulpy fruit of your choice. 

This post and the gorgeous black walnut salad bowl featured in it are sponsored by Andrew Pearce Bowls. These bowls are so perfect to make and serve salads. They can also be used as fruit bowls and accent pieces for your home decor. All of Andrew Pearce’s products are handcrafted using locally sourced natural wood in Vermont.

Recipe

Ingredients

2 peaches cut into 4 halves

4 cups baby arugula

4 cups spring mix

1/2 cup pomegranate arils

1/4 cup gorgonzola cheese

1/2 green apple thinly sliced

1/2 cup candied or regular walnuts

1/4 cup fresh basil

Salad dressing

1/2 cup balsamic vinegar

1/4 cup olive oil

1 tbsp maple syrup

1/4 tsp salt

1/4 tsp ground black pepper

1/4 tsp dried basil

Method

Combine all salad dressing ingredients in a mixing bowl and whisk well. Alternatively , you can add all the ingredients to a mason jar and shake until combined.

Brush cut side of the peaches with the salad dressing and grill on a grill pan until you get nice grill marks, about 3-4 mins. Set aside.

Add the greens, sliced apples and pome arils to a large salad bowl. Add crumbled gorgonzola cheese, walnuts and fresh basil. Drizzle required amount of the dressing, toss and top with grilled peaches. Enjoy!

 

 

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