This bacon-wrapped and grilled peach summer salad is elementary in preparation, using many ingredients most likely already on-hand or in the garden, while offering an unique complexity, depth and contrast in flavour. Above all, this recipe is fun, presents beautifully, and in moderation, is the perfect stand-alone or light dish accompaniment to any backyard barbecue. Cheers to the summer, healthy, delicious grilling and a strong, dietary-empowered you!
4-6 ripe peaches
450 grams lean-cut bacon, trimmed and sliced in half
1/3 cup extra virgin light olive oil
1/3 cup honey
1/4 cup maple syrup
30 ml bourbon
2-3 rosemary sprigs
1 tablespoon ground cinnamon
1/2 teaspoon garlic powder
2 pinches cayenne pepper
kosher salt and fresh ground peppercorn to taste
fresh rocket, baby spinach and basil
tomatoes and shallots, finely sliced
pistachios, lightly roasted and chopped
Parmesan cheese, shaved
- Slice the peaches into sixths, wrap firmly with bacon, and skewer with tooth picks through flesh side of the fruit. In an airtight plastic bag, pour in the oil, honey, maple syrup, bourbon, herbs, seasonings and the skewered fruit. Mix well to ensure the bacon-wrapped peaches are entirely covered. Seal and set aside in the refrigerator to marinate for 2-3 hours.
- Fifteen minutes prior to cooking, preheat your grill to high.
- Remove wrapped peaches from the refrigerator, discard marinade and apply immediately to the grill over direct heat, with an open lid. Sear on each side for 2-3 minutes until the bacon is crisp and fruit is just tender, ensuring not to overcook. Pull peaches from the grill, remove skewers and rest for 3-5 minutes uncovered.
- Meanwhile, toss the salad mix, tomatoes, and shallots. Plate salad and dress with the grilled peaches. Garnish with pistachios, parmesan and drizzle with a tangy balsamic reduction. Season additionally to taste. Serve.