Grilled Peach Salad with Toasted Pecans, Blue Cheese and Honey Balsamic Syrup

If you want to add more gluten free, lacto ovo vegetarian, and primal recipes to your recipe box, Grilled Peach Salad with Toasted Pecans, Blue Cheese and Honey Balsamic Syrup might be a recipe you should try. This recipe makes 6 servings with 254 calories, 4g of protein, and 13g of fat each. For $1.58 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe from Panini Happy has 1207 fans. The Fourth Of July will be even more special with this recipe. A mixture of butter, kosher salt, black pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as an affordable side dish. From preparation to the plate, this recipe takes about 35 minutes. With a spoonacular score of 39%, this dish is not so great. Try Grilled Chicken Salad with Corn, Peaches, Blue Cheese, and Balsamic-Honey Syrup, Grilled Peach and Honey Dijon Chicken Salad with Goat Cheese and Pecans, and Healthy & Delicious: Mixed Greens with Pears, Pecans, Blue Cheese, and Honey Balsamic Dressing for similar recipes.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat an oven or toaster oven to 350°F. Spread the pecans on a baking sheet and toast in the oven for 4-6 minutes until they are aromatic. Set them aside to cool.In a small saucepan, heat the honey, balsamic vinegar, thyme, black pepper and salt over medium heat. Stir to dissolve the honey and bring the mixture to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the mixture is slightly thickened and syrupy, about 10 minutes. Remove from the heat and let the honey balsamic syrup cool a bit – it will continue to thicken as it cools.Preheat the panini grill to high heat.Brush a little melted butter on the cut sides of the peaches. Place the peaches on the grill, cut side down. Close the lid so that the upper grates are hovering just above the peaches or just very lightly touching them. Grill the peaches until they are softened and grill marks appear, about 4 to 5 minutes.Arrange the peaches cut side up over a bed of arugula on a serving platter. Top with toasted pecans and blue cheese and drizzle with honey balsamic syrup.

 

Step by step:

1. Preheat an oven or toaster oven to 350°F.

2. Spread the pecans on a baking sheet and toast in the oven for 4-6 minutes until they are aromatic. Set them aside to cool.In a small saucepan, heat the honey, balsamic vinegar, thyme, black pepper and salt over medium heat. Stir to dissolve the honey and bring the mixture to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the mixture is slightly thickened and syrupy, about 10 minutes.

3. Remove from the heat and let the honey balsamic syrup cool a bit – it will continue to thicken as it cools.Preheat the panini grill to high heat.

4. Brush a little melted butter on the cut sides of the peaches.

5. Place the peaches on the grill, cut side down. Close the lid so that the upper grates are hovering just above the peaches or just very lightly touching them. Grill the peaches until they are softened and grill marks appear, about 4 to 5 minutes.Arrange the peaches cut side up over a bed of arugula on a serving platter. Top with toasted pecans and blue cheese and drizzle with honey balsamic syrup.

Nutrition Information:

covered percent of daily need