Tangy blue cheese, salty bacon, and candied walnuts will have you going back for seconds of this Grilled Peach Salad with Blue Cheese and Bacon.
4peachescut in half and pits removed
1/2cupblue cheese crumbles
Balsamic vinaigrette or blue cheese dressing
Preheat oven to 400 degrees F. Line a baking sheet with foil and arrange bacon in a single layer. Cook bacon for 20-22 minutes or until crispy. Transfer bacon to a paper-towel lined plate and let cool. Reserve bacon grease on baking sheet.
Meanwhile, candy the walnuts. Heat a small nonstick skillet over medium heat. Add walnuts, butter, and sugar and heat for 5 minutes, stirring frequently so your mixture doesn’t burn. Immediately transfer to parchment paper and separate walnuts right away. Let cool.
Place your peach halves face down in the liquid bacon grease that remains on the pan. Heat a large skillet to medium high and sear peach halves face down about 5 minutes until charred.
To assemble your salad, place 2 cups of salad on each serving dish. Top each with two peach halves, two slices of bacon, 2 tablespoons of walnuts, and 2 tablespoons of blue cheese. Toss with dressing of choice or serve on the side.