Grilled Peach Blueberry Salad (Print Version)
# Ingredients:
→ Salad
01 -
4 ripe peaches, halved and pitted
02 -
150 grams fresh blueberries
03 -
120 grams mixed greens (arugula, spinach, or spring mix)
04 -
30 grams crumbled feta cheese (optional)
05 -
30 grams toasted pecans or walnuts, roughly chopped
→ Dressing
06 -
60 millilitres olive oil
07 -
30 millilitres balsamic vinegar
08 -
15 millilitres honey
09 -
5 millilitres Dijon mustard
10 -
Salt and pepper to taste
# Instructions:
01 -
Preheat grill to medium-high heat and lightly oil the grates to prevent sticking.
02 -
Brush cut sides of peach halves lightly with olive oil. Place peaches cut-side down on the grill. Cook for 3 to 4 minutes until grill marks appear and the fruit is slightly softened. Remove and allow to cool briefly, then slice each half into wedges.
03 -
In a small bowl or jar, combine olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Whisk or shake thoroughly until the dressing is emulsified.
04 -
Place mixed greens into a large bowl. Arrange grilled peach wedges and fresh blueberries on top. Sprinkle with crumbled feta cheese and toasted nuts.
05 -
Drizzle prepared dressing over the salad. Toss gently to coat all ingredients evenly.
06 -
Serve immediately as an appetizer, side, or light meal.
# Notes:
01 -
Grill peaches just until softened for the best texture and to develop subtle caramelisation.
02 -
Use high-quality olive oil for the dressing to enhance flavour.