Grilled Peach Salad with Roasted Beets and Citrus Honey Vinaigrette
Pairs With Your Favorite Hess Wine
Yield:
4 Servings
Prep Time:
15 Minutes
Cook Time:
5 Minutes
Total Time:
20 Minutes
Ingredients
Grilled Peaches
- 4 ea. Peaches, cut into sixths
- 2 Tbsp. Olive oil
- to taste Salt and Pepper
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
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
Preparation
Grilled Peaches
Season the peach wedges with salt and pepper. Gently toss with olive oil.
Preheat a grill to medium low heat. Grill the peaches over high heat until well marked but not over cooked.
Citrus Honey 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.
Salad
Combine the lettuce, peas, roasted beets, radishes, and peaches in a large bowl. Season with salt and pepper. Drizzle with vinaigrette and gently toss.
Divide amongst four serving bowls, making sure that some of the peaches, beets, peas and radishes are visible.