As you well know, before I left for California my family was buried in stone fruit. Plums, nectarines, and peaches galore! As I have previously stated I have a deep and lasting affinity for grilled stone fruit. The following quick salad is an awesome option if you are looking for a cool and simple summer supper. I can't stress enough how much I miss having access to an exorbitant amount of stone fruit begging to be grilled!
Grilled Peach Salad
1 box of spring mix lettuce
1 handful of whole basil leaves
1 pt yellow cherry tomatoes
1/2 cup craisins
4 large peaches
3/4 cup of balsamic vinegar
1 Tbsp brown sugar
Add the balsamic vinegar and brown sugar in a small saucepan and place over medium high heat. Bring the mixture to a boil and all it to simmer until it has reduced by half. While the vinegar is reducing cut peaches in half and separate from the stone. Place peaches stone side down on a medium high grill for about 4 minutes (until tender) then flip to skin side, allowing them to cook for another 4 minutes. Arrange salad greens, basil (which gives off an amazing aroma if left whole), tomatoes, and craisins on a large platter. Place warm peaches on top of the greens and drizzle with the balsamic reduction.
The acidity and sweetness of the reduction is an amazing accompaniment to the grilled peaches. I personally prefer to eat this salad as is, the reduction gives enough flavor for me, but if you care to you can also dress this salad with your favorite balsamic vinaigrette.
As a side-note, I can't give enough praise to yellow cherry tomatoes, they are super sweet and flavorful (and keep in mind this is coming from a girl who very rarely compliments raw tomatoes).
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