Grilled Peach Salad

Fresh fruit can perk up a salad. Grilled fruit will make it stand up and SING! This recipe was adapted from the recipe on the Pampered Chef website.

Ingredients

• 2   peaches
• Canola oil for spritzing
• 2   heads butter lettuce, washed and dried
• ¼ cup (50 mL) pecan halves, toasted
• 2 oz. (60 g) goat cheese, crumbled
• ⅓ cup (75 mL) canola oil
• 3 tbsp (45 mL) red wine vinegar
• 1 tbsp (15 mL) honey
• ¼ tsp (1 mL) salt
• 2 tbsp (30 mL) butter
• ½ tsp (2 mL) fresh thyme leaves

1. Cut the peaches in half and remove the pits. Spray the cut side of the peaches with oil using the Kitchen Spritzer. Place the pork and peaches on the Indoor Outdoor Grill set on Medium. Grill the peaches for 10 minutes.
2. Transfer the peaches to a cutting board. Turn the pork a second time, and place the pan in the oven for 12–15 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness.
3. Slice the peaches, cut-side down, with the Quick Slice; set aside.
4. Combine the oil, vinegar, honey, and salt in the Measure, Mix & Pour^®.
5. Remove the pan from the oven. Transfer the pork to a cutting board to rest.
6. Add the butter and thyme to the pan. Cook for 1–2 minutes over medium heat, or until the butter is browned and fragrant. Add to the dressing and pump the lid to combine.
7. In a large serving bowl, combine the lettuce, pecans, goat cheese, peaches, and two thirds of the dressing. Gently toss with the Small Chef’s Tongs. Taste the salad and add additional dressing if needed. Slice the pork and place on top of the salad to serve.