After our honeymoon last week, I am slowly coming back to real life, but I can’t stop thinking about all the orchards of fresh fruit we drove through last week. Every tree was buckling at the knees from the burden and farm markets were slashing prices just begging me to eat and cook with peaches, pears and cherries.
Be thankful I restricted myself to only one pound of fruit; this puts a hard limit on how many peach recipes you will see.
While in the southeast of truly beautiful British Columbia we had a lovely butter chicken that was served with grilled peaches. Sweet and spicy will have to be saved for another day, but for now it serves as the inspiration for this lovely fresh summer salad. If you want to make this a full dinner meal, add a grilled chicken breast marinated in something spicy.
Spinach Salad with Grilled Peaches and Gorgonzola(serves 2)
Preheat a grill to high and gently oil it. Cut the peach in half and remove the core. Remove the skin from the peach and toss with the olive oil and a pinch of salt. Grill for 3 minutes, flip and grill for another 3 minutes. Remove and allow to cool. Slice thinly.
In a small bowl zest and juice the lemon. Whisk in mustard and a pinch of salt and pepper. Slowly whisk in olive oil and correct seasoning.
In a large bowl toss together spinach and dressing. Serve topped with peach slices and crumbled blue cheese.