Ensalada de Melocotón a la Parrilla con Queso de Cabra

Ingredientes

• 4 medium ripe peaches (seeded & quartered)
• 1 tablespoon unsalted butter (melted)
• 1 teaspoon kosher salt
• 1/4 cup red onion (thinly sliced)
• 5 ounces mixed greens
• 1/4 cup crumbled goat cheese
• 1/2 cup chopped pecans
• 2 tablespoons honey
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon kosher salt
• 1 teaspoon unsalted butter
• 9 tablespoons extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon honey
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes

Preparación

1. 1

   Lemon Honey Vinaigrette: To a blender, add all the vinaigrette ingredients and blend until smooth. Store in an airtight container in the fridge.

2. 2

   Grilled Peaches: Clean and oil cooking grate. Prepare a charcoal or gas grill fire for direct grilling over medium-high heat (450°F). Brush peaches with butter. Place peaches directly over the heat for 3-5 minutes. If the fire gets too hot move peaches to a cooler side of the grill until you see desired grill marks. Remove from grill to cool.*

3. 3

   Spiced Honey Pecans: Add cast iron skillet to grill to get hot. Add all pecan ingredients (excluding butter) to the cast iron and bring them to a boil. Boil until the pan is dry, about 2 minutes. Transfer to a bowl and toss them with butter.

4. 4

   To assemble: Add mixed greens to a large platter and toss in ¼ of the vinaigrette. Layer on peaches, red onions, pecans, and goat cheese. Serve with a side of the remaining dressing and enjoy immediately.