Dandelion, Grilled Peach & Blue Cheese Salad

Dandelion, Peach & Blue Cheese Salad

Dandelion, Grilled Peach & Blue Cheese Salad

Adapted from Beginnings: My Way to Start a Meal by Chris Cosentino (Olive Press 2012)

Serves 4

Consentino makes this salad with white peaches, red onions, and Gorgonzola dolcelatte cheese, but it was wonderful made with more prosaic ingredients. Smoky grilled peaches and onions combine with bitter dandelion greens and Balsamic Vinaigrette, “making the perfect summertime salad.” Spring salads made with freshly picked wild dandelions are also excellent.

Balsamic Vinaigrette:
1/3 cup good quality balsamic vinegar
2/3 cup extra virgin olive oil
Salt
Freshly ground black pepper

Peaches:
2 firm but ripe peaches, halved and pitted
Salt
Freshly ground black pepper
1 Tbsp. balsamic vinegar
1 Tbsp. extra virgin olive oil

Onions:
1 1/2 cups sliced onions, 1/4” thick
Salt
Freshly ground black pepper
1 Tbsp. balsamic vinegar
1 Tbsp. extra virgin olive oil

Salad:
4 cups cleaned dandelion greens
1/4 cup fresh mint leaves, torn into pieces
Salt
Freshly ground black pepper
4 Tablespoons crumbled blue cheese

Make Vinaigrette: Whisk together balsamic vinegar and olive oil. Season to taste with salt and freshly ground black pepper.

Prepare Peaches: In small bowl, mix peaches, salt, freshly ground black pepper, balsamic vinegar, and olive oil, and let marinate while you prepare the other ingredients.

Prepare Onions: In small bowl, mix onions, salt, freshly ground black pepper, balsamic vinegar, and olive oil, and let marinate while you prepare other ingredients.

Grill Peaches and Onions: Start fire in outdoor grill, or preheat cast iron grill pan over high heat.  Adjust heat and grill peaches slowly, turning once, until evenly caramelized on both sides, about 4 minutes per side. Remove peaches to plate and cut the peach halves in half. Put onions on grill. Cook onions, turning as necessary to prevent burning, until they are nicely caramelized on both sides, about 1 minute per side.

Make Salad: Put dandelion greens, mint leaves, and warm grilled onions in bowl and toss well. Drizzle with 1-2 Tablespoons Balsamic Vinaigrette, season with salt and freshly ground black pepper, and toss again. Top with peaches, crumbled blue cheese, and freshly ground black pepper.  Serve immediately.

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