Grilled Romaine & Peach Salad

with Berries and Goat Cheese

Servings: 4

Ingredients: 

Dressing:

• 1/3 cup Champagne vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• 1 small shallot, finely minced

• 2/3 cup extra virgin olive oil

• Salt and freshly ground black pepper to taste

Salad:

• 1 head Church Brothers Farms Romaine Hearts, cut in half lengthwise

• 2 peaches, ripe but still firm, sliced

• 1/2 cup fresh blueberries

• 1/2 cup fresh blackberries

• 1/2 cup crumbled goat cheese

• 1/2 cup candied pecans

Instructions: 

1. Dressing: Whisk together all dressing ingredients except the oil in a small mixing bowl. Continuing to whisk, slowly add the oil in a thin stream until the dressing emulsifies. Season to taste with salt and pepper. 

2. Romain & Peaches: Brush the Romaine halves and peach slices with olive oil and sprinkle with salt and pepper. Heat a grill pan on medium-high heat and when hot, place the romaine cut-side down and grill for 1-2 minutes. Remove from the pan and add the peach slices, grilling 3-4 minutes on each side or until caramelized and lightly brown.

3. Assemble: Place the Romaine on a serving platter and top with the grilled peaches, berries, goat cheese and pecans. Drizzle with the vinaigrette and serve immediately. 

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Grilled Romaine & Peach Salad with Berries and Goat Cheese

Yield: 4

Ingredients

Dressing

• 1/3 cup Champagne vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 small shallot, finely minced
• 2/3 cup extra virgin olive oil
• Salt and freshly ground black pepper to taste

Salad

• 1 head Church Brothers Farms Romaine Hearts, cut in half lengthwise
• 2 peaches, ripe but still firm, sliced
• 1/2 cup fresh blueberries
• 1/2 cup fresh blackberries
• 1/2 cup crumbled goat cheese
• 1/2 cup candied pecans

Instructions

1. Dressing: Whisk together all dressing ingredients except the oil in a small mixing bowl. Continuing to whisk, slowly add the oil in a thin stream until the dressing emulsifies. Season to taste with salt and pepper.
2. Romain & Peaches: Brush the Romaine halves and peach slices with olive oil and sprinkle with salt and pepper. Heat a grill pan on medium-high heat and when hot, place the romaine cut-side down and grill for 1-2 minutes. Remove from the pan and add the peach slices, grilling 3-4 minutes on each side or until caramelized and lightly brown.
3. Assemble: Place the Romaine on a serving platter and top with the grilled peaches, berries, goat cheese and pecans. Drizzle with the vinaigrette and serve immediately.