[Cute E$hal]

Grilled Peach and Mozzarella Salad



Ingredients

• 5
  
  peaches (not white)
• 
  
  3
  
  green onions, sliced
• 
  
  1/4
  
  
  cup
  
  chopped fresh cilantro
• 
  
  3
  
  
  tablespoons
  
  honey
• 
  
  1
  
  
  teaspoon
  
  salt
• 
  
  1
  
  
  teaspoon
  
  lime zest
• 
  
  1/2
  
  
  cup
  
  fresh lime juice
• 
  
  3/4
  
  
  teaspoon
  
  ground cumin
• 
  
  3/4
  
  
  teaspoon
  
  chili powder
• 
  
  1 1/2
  
  
  tablespoons
  
  tequila (optional)
• 
  
  1/3
  
  
  cup
  
  olive oil
• 
  
  
  Vegetable cooking spray
• 
  
  1
  
  
  (6-oz.) package watercress or baby arugula, thoroughly washed
• 
  
  3/4
  
  
  pound
  
  fresh mozzarella, cut into 16 (1/4-inch) slices
• 
  
  
  Garnish: fresh cilantro sprigs

Preparation


1.
Peel and chop 1 peach. Cut remaining 4 peaches into 28 (1/4-inch-thick)
rounds, cutting through stem and bottom ends. (Cut peaches inward from
sides, cutting each side just until you reach the pit. Discard pits.)
2.
Process chopped peach, green onions, next 7 ingredients, and, if
desired, tequila in a food processor 10 to 15 seconds or until smooth.
Add oil, and pulse 3 to 4 times or until thoroughly combined.
3.
Coat cold cooking grate of grill with cooking spray, and place on
grill. Preheat grill to 350° to 400° (medium-high). Brush both sides of
peach rounds with 1/3 cup peach dressing.
4. Grill peach rounds,
covered with grill lid, over 350° to 400° (medium-high) heat 3 to 5
minutes on each side or until grill marks appear.
5. Arrange
watercress evenly on 4 plates. Alternately layer 4 grilled peach rounds
and 4 cheese slices over watercress on each plate. Top each with 3 more
peach rounds. Drizzle with remaining peach dressing. Garnish, if
desired.
Grilled Peach-and-Feta Salad: Preheat oven to 350°.
Arrange 1/4 cup pecans, chopped, in a single layer in a shallow pan.
Bake 8 to 10 minutes or until toasted and fragrant, stirring after 5
minutes. Reduce peaches from 5 to 4, and reduce salt to 1/2 tsp.
Substitute 8 cups loosely packed Bibb lettuce leaves (about 6 oz.; 1 to
2 heads of lettuce) for watercress and 1/4 cup crumbled feta cheese for
mozzarella cheese. Peel and chop 1 peach. Cut each of remaining 3
peaches into 8 wedges. Proceed with recipe as directed in Steps 2
through 4, decreasing grilling time for peach wedges to 2 to 3 minutes
on each side or until grill marks appear. Divide Bibb lettuce and 4
cooked bacon slices, halved crosswise, among 4 plates or shallow bowls.
Top with grilled peach wedges. Sprinkle with feta cheese and pecans.
Serve with dressing. Makes 4 servings; Prep: 25 min., Bake: 10 min.,
Grill: 6 min.
Note: You can also use a grill pan to get those beautiful grill marks on the peaches.

 

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