Summer Salad with Bacon Wrapped Peaches

Ingredients

For the Bacon Wrapped Peaches

4-6 ripe peaches
450 g lean-cut bacon, trimmed and sliced in half
⅓ cup extra-virgin light olive oil
⅓ cup honey
¼ cup all-natural maple syrup
1 ounce bourbon
2-3 rosemary sprigs
1 tablespoon ground cinnamon
½ teaspoon garlic powder
2 pinches cayenne pepper
Salt and fresh ground peppercorn to taste
toothpicks
balsamic reduction

For the Salad

fresh rocket, baby spinach and basil
heirloom tomatoes and shallots, finely sliced
pistachios, lightly roasted and chopped
Parmesan cheese, shaved

Preparation

1. Slice peaches into sixths and wrap each slice firmly with bacon. Skewer with tooth picks through flesh side of the fruit.
2. Pour oil, honey, maple syrup and bourbon into a zip-top bag. Add rosemary, cinnamon, garlic powder, cayenne pepper, salt, pepper and the skewered fruit. Mix well to ensure the bacon-wrapped peaches are completely covered. Seal and refrigerate for 2-3 hours.
3. Preheat grill to 260°C.
4. Remove peach slices from refrigerator, discard marinade and place on grill over direct heat, with the lid open. Sear on each side for 2-3 minutes until the bacon is crisp and fruit is just tender, ensuring not to overcook. Remove peaches from grill, pull toothpicks out and rest for 3-5 minutes uncovered.
5. Meanwhile, toss the salad mix, tomatoes and shallots. Plate the salad and dress with grilled peaches. Garnish with pistachios and Parmesan cheese. Drizzle with a tangy balsamic reduction and serve.