Grilled Peach Salad with Gorgonzola & Walnuts

Introduction:

Embrace the flavors of summer with a tantalizing Grilled Peach Salad featuring the delightful combination of sweet, smoky grilled peaches, creamy Gorgonzola cheese, and crunchy walnuts. This vibrant salad offers a perfect balance of textures and flavors, making it a refreshing and satisfying choice for warm-weather dining. Whether you’re hosting a backyard barbecue, enjoying a light lunch, or seeking a show-stopping side dish, this Grilled Peach Salad is sure to impress. Let’s explore why this salad deserves a special place on your menu.

Ingredients:

• 1 small handful fresh basil leaves
• 1/4 pound butter lettuce
• 1 tablespoon chives, chopped
• 4 ripe peaches, cut into wedges
• 1 tablespoon honey
• 1 tablespoon grainy mustard
• 2 tablespoons white balsamic vinegar
• Freshly cracked black pepper
• Kosher salt
• 1/2 cup olive oil
• 1/4 pound walnuts
• 1/4 pound fresh bread
• 1/4 pound Gorgonzola cheese, crumbled

 

Instructions:

1. Prepare the Ingredients:

• Wash and dry the basil leaves, butter lettuce, and chives.
• Cut the fresh bread into cubes for croutons.
• Crumble the Gorgonzola cheese.

2. Grill the Peaches:

• Preheat your grill to medium-high heat.
• Brush the peach wedges with olive oil and grill them for about 2-3 minutes per side, until they have grill marks and are slightly softened. Remove from the grill and set aside.

3. Make the Dressing:

• In a small bowl, whisk together honey, grainy mustard, white balsamic vinegar, salt, and pepper.
• Slowly drizzle in the olive oil while whisking continuously until the dressing emulsifies. Set aside.

4. Toast the Walnuts and Croutons:

• Heat a dry skillet over medium heat and toast the walnuts for about 3-4 minutes until they are fragrant. Remove from the skillet and chop roughly.
• In the same skillet, add a drizzle of olive oil and toast the fresh bread cubes until golden and crispy. Remove from heat.

5. Assemble the Salad:

• In a large salad bowl, combine the grilled peach wedges, butter lettuce, basil leaves, and chopped chives.
• Drizzle the prepared dressing over the salad and toss gently to coat the ingredients evenly.

6. Add the Toppings:

• Sprinkle the crumbled Gorgonzola cheese, toasted walnuts, and crispy croutons over the salad.

7. Serve:

• Serve the Grilled Peach Salad with Gorgonzola & Walnuts immediately as a refreshing and flavorful dish.

Serving Tips:

1. Present with Panache: Arrange the grilled peach slices on a bed of mixed greens, such as arugula or spinach, for a visually appealing presentation. Scatter crumbled Gorgonzola cheese and toasted walnuts over the top for added texture and flavor.
2. Drizzle with Delight: Just before serving, drizzle the Grilled Peach Salad with a balsamic glaze or a honey vinaigrette to enhance the flavors and add a touch of sweetness and acidity.
3. Garnish with Freshness: Sprinkle the salad with freshly chopped herbs, such as basil or mint, for a burst of freshness and aroma. The herbs complement the sweet and savory components of the dish beautifully.
4. Serve at the Right Temperature: Serve the Grilled Peach Salad immediately after assembling to preserve the texture of the grilled peaches and the crispness of the salad greens. It’s best enjoyed when the flavors are at their peak.

Storage Tips:

1. Refrigeration: If preparing the Grilled Peach Salad in advance, store the grilled peach slices, mixed greens, and toppings separately in airtight containers in the refrigerator. Assemble the salad just before serving to maintain its freshness and integrity.
2. Assembly Ahead of Time: While it’s best to assemble the Grilled Peach Salad just before serving, you can pre-grill the peach slices and toast the walnuts in advance to save time. Store the grilled peaches and toasted walnuts in the refrigerator until ready to use.
3. Leftover Storage: If you have leftover Grilled Peach Salad, store it in an airtight container in the refrigerator. Keep any remaining dressing separate and drizzle it over the salad just before serving to prevent the greens from becoming soggy.
4. Reviving Leftovers: If the salad greens become slightly wilted, refresh them by placing them in a bowl of ice water for a few minutes before patting them dry with paper towels. This helps restore their crispness and rejuvenates the salad for a second serving.

FAQs:

1. Can I Use Canned or Frozen Peaches Instead of Fresh Peaches for Grilled Peach Salad? While fresh peaches are ideal for Grilled Peach Salad, you can use canned or frozen peaches as a convenient alternative, especially when fresh peaches are not in season. If using canned peaches, drain them well before grilling. For frozen peaches, thaw them completely and pat them dry with paper towels before grilling.

2. What Is a Good Substitute for Gorgonzola Cheese in the Salad? If you’re not a fan of Gorgonzola cheese or prefer a milder alternative, you can substitute it with other types of blue cheese such as Roquefort or Stilton. Alternatively, crumbled feta cheese or goat cheese can be used for a creamy and tangy flavor profile.

3. Can I Grill the Peaches Ahead of Time and Reheat Them Before Serving? While it’s best to grill the peaches just before assembling the salad to preserve their texture and flavor, you can grill them ahead of time and reheat them briefly before serving. Simply store the grilled peach slices in the refrigerator and gently reheat them on a grill pan or in a skillet over medium heat for a minute or two on each side until warmed through.

4. How Do I Toast Walnuts for the Salad? To toast walnuts for Grilled Peach Salad, spread them in a single layer on a baking sheet and toast them in a preheated oven at 350°F (175°C) for 8-10 minutes, or until lightly golden and fragrant. Alternatively, you can toast the walnuts in a dry skillet over medium heat on the stovetop, stirring frequently, for 3-5 minutes until golden brown.

5. Can I Make the Dressing Ahead of Time and Store It in the Refrigerator? Yes, you can prepare the dressing for Grilled Peach Salad ahead of time and store it in the refrigerator in an airtight container. Whisk together the dressing ingredients, such as olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper, and refrigerate it for up to 3-5 days. Shake or whisk the dressing again before using it to recombine the ingredients.

Conclusion:

Grilled Peach Salad with Gorgonzola & Walnuts is a celebration of summer flavors and seasonal bounty, offering a delightful blend of sweet, savory, and crunchy elements that please the palate and nourish the soul. Whether enjoyed as a standalone dish, a side accompaniment, or a picnic favorite, this salad embodies the essence of effortless elegance and culinary creativity. So fire up the grill, gather your ingredients, and treat yourself to the irresistible allure of Grilled Peach Salad with Gorgonzola & Walnuts—it’s a journey worth savoring.