Warm Grilled Peach and Kale Salad Recipe
The perfect way to use up summer's delicious peaches, this salad is delicious warm or chilled. It works well with grilled chicken and grilled steak, too.
Equipment
Ingredients
FOR THE CANDIED PECANS:
- ⅔ cup pecan halves
- 1 tbsp maple syrup
- 1 tbsp butter
FOR THE DRESSING
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- ½ tbsp ground mustard
- Freshly ground black pepper
FOR THE SALAD
- 5 cups lightly packed torn kale leaves
- 1 ripe peach, sliced
- ½ cup blueberries
- 2 ounces crumbled chèvre
Instructions
- Place th sliced peaches on the grill for 4 minuets on each side and set aside.
- To make the candied pecans, heat the butter in a skillet over medium heat. Add the pecan halves, maple syrup, and a couple of pinches of sea salt. Cook, stirring constantly until the pecans are coated in a sticky glaze and no liquid remains in the pan, about 8 minutes. Transfer the pecans to a parchment-lined plate and spread them out in a single layer to cool.
- Mix all the dressing ingredients with a fork in a large bowl. Add the kale leaves, toss to coat them with the dressing, and massage them by hand until reduced in volume, darker green, and tender, 2 to 3 minutes. Transfer the kale to a platter or divide it between individual serving plates. Top with the peach slices, blueberries, crumbled goat cheese, and candied pecans.