GRILLED PEACH AND BERRY SALAD

GRILLED PEACH AND BERRY SALAD

Ingredients

3 homegrown peaches (divided)
2 tablespoons Dierbergs olive oil
2 tablespoons white wine vinegar
1 tablespoon Dierbergs orange juice
1½ teaspoons Dierbergs sugar
Salt and freshly ground black pepper
1 tablespoon Dierbergs canola oil
1 package (5 ounces) mixed baby greens
½ cup thinly sliced red onion
8 strawberries, sliced
1 container (4 ounces) Dierbergs crumbled goat cheese
2 ounces (½ of 4-ounce package) chopped pancetta, cooked crisp and drained

Directions

1. In work bowl of mini food processor fitted with steel knife blade, process 1 homegrown peach that has been peeled, pitted, and sliced with olive oil, white wine vineagar, orange juice, sugar, salt and black pepper until smooth to make about ½ cup of Peachy Vinaigrette.

2. Put Vinaigrette aside.

3. Cut remaining 2 homegrown peaches in half and remove pits.

4. Cut small slice off skin side of each peach half.

5. Brush flesh-side of peaches with oil.

6. Place flesh-side down on oiled grid over medium heat; cover and grill until slightly softened, about 2 to 3 minutes.

7. Cut each peach half into 5 slices.

8. Divide greens among 4 individual serving plates.

9. Top with onion, peaches, strawberries, cheese, and pancetta.

10. Drizzle Vinaigrette over top. Serve immediately.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 265
Cholesterol: 14 mg
Fat: 20 g
Sodium: 202 mg
Carbohydrates: 18 g
Protein: 8 g
Fiber: 3 g