Grilled Peach Salad with Roasted Beets and Citrus Honey Vinigarette

Pair with SAUVIGNON BLANC

Yield: 4 portions

Ingredients – Peaches

4 ea. Peaches, cut into sixths
2 Tbsp. Olive oil
to taste Salt and Pepper

Ingredients – for the Citrus Honey Vinaigrette

1 cup Orange juice, reduce to ¼ cup
¼ cup White balsamic vinegar
1/3 cup Honey
1 ½ cup Extra virgin olive oil
to taste Salt and Pepper

Ingredients – Salad

½ lb. Golden beets, roasted, peeled, cut into wedges
½ cup Peas, blanched
¼ cup Radishes, breakfast, sliced thin lengthwise
1 lb. Baby greens
to taste Salt and Pepper

Method

  1. For the Peaches: Season the peach wedges with salt and pepper. Gently toss with olive oil.
  2. Preheat a grill to medium low heat. Grill the peaches over high heat until well marked but not over cooked.
  3. For the vinaigrette: Combine the reduced orange juice, vinegar and honey. Whisk until the honey dissolves. Whisk in olive oil to emulsify. Season with salt and pepper.
  4. Soak skewers in water for 15 minutes. This will help prevent the skewers from burning.
  5. For the Salad: Combine the lettuce, peas, beets, radishes, and peaches in a large bowl. Season with salt and pepper. Drizzle with vinaigrette and gently toss.
  6. Divide amongst four serving bowls, making sure that some of the peaches, beets, peas and radishes are visible.