Summer Salad with Bacon Wrapped Peaches
recipe

Summer Salad with Bacon Wrapped Peaches

5.0

This Summer Salad with Bacon Wrapped Peaches is elementary in preparation, using many ingredients already on-hand or in the garden. It offers unique complexity, depth and contrast in flavor as an entree or light side dish for any backyard barbecue meal. Cheers to Summer and healthy, delicious grilling.

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Ingredients

Serves 4
For the Bacon Wrapped Peaches
4-6
ripe peaches
16
ounces lean-cut bacon, trimmed and sliced in half
1/3
cup extra-virgin light olive oil
1/3
cup honey
1/4
cup all-natural maple syrup
1
ounce 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
 
toothpicks
 
balsamic reduction
For the Salad
 
fresh arugula, baby spinach and basil
 
heirloom tomatoes and shallots, finely sliced
 
pistachios, lightly roasted and chopped
 
Parmesan cheese, shaved

Directions

Marinate: 2-3 Hours, Prep: 1 Hour, Cook: 10 Minutes
1

Slice peaches into sixths and wrap each slice firmly with bacon. Skewer with tooth picks through flesh side of the fruit.

2

Pour oil, honey, maple syrup and bourbon into a zip-top bag. Add rosemary, cinnamon, garlic powder, cayenne pepper, salt, pepper and the skewered fruit. Mix well to ensure the bacon-wrapped peaches are completely covered. Seal and refrigerate for 2-3 hours.

3

Preheat grill to 500°F.

4

Remove peach slices from refrigerator, discard marinade and place on grill over direct heat, with the lid open. Sear on each side for 2-3 minutes until the bacon is crisp and fruit is just tender, ensuring not to overcook. Remove peaches from grill, pull toothpicks out and rest for 3-5 minutes uncovered.

5

Meanwhile, toss the salad mix, tomatoes and shallots. Plate the salad and dress with grilled peaches. Garnish with pistachios and Parmesan cheese. Drizzle with a tangy balsamic reduction and serve.

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