Recipes | Grilled Ontario Peach Blueberry Salad
Grilled Ontario Peach Blueberry Salad
Grilling fruit is a great way to add extra flavour to any recipe. It brings out a savoury side of the fruit, that you wouldn’t get eating it fresh or baked. This Grilled Peach Blueberry salad is the perfect way to refresh everyone after a long week
Ingredients
Servings
- 1 Large Ontario Peach, Peeled
- 1 Cup Ontario Blueberries
- 2 Tbsp. Apricot Preserves
- 2 Tbsp. Rice Wine Vinegar
- 1 Large Lemon, Zested and Juiced
- 1/4 Cup + 1 Tbsp. Extra Virgin Olive Oil
- To Taste Cayenne Pepper
- To Taste Ground Black Pepper
- 1/2 Cup Parmesan Cheese, Shredded
- 1 Tbsp. Toasted Sliced Almonds
- 2 Cups Baby Arugula, Washed
- 1 Cup Butter Lettuce, Washed and Chopped
- 2 Tbsp. Red Onion, Julienned
- 2 Sprigs Fresh Mint, Sliced Into Small Ribbons
Instructions
Step 1
Half the peach and slice each half into 3 slices, set aside. Wash the blueberries and toss them with 1 tbsp apricot preserves and set aside.Step 2
Whisk together the vinegar, remaining 1 tbsp preserves, lemon juice and zest, 1/4 cup of olive oil, and cayenne pepper until well combined. Season with salt and pepper to taste. Set the dressing aside to let the flavours marry.Step 3
Preheat oven to 400ªF (205ªC).Step 4
Mix cheese and almonds together and spread them into 4-inch circles on a lined baking sheet. Bake for approximately 4 minutes or until golden brown. Remove the cheese crisps from the oven and allow to cool to room temperature. when cooled, cut or break into halves.Step 5
Preheat a broiler or grill to medium heat. Brush the reserved peach slices with 1 tbsp olive oil. Grill the peaches until charred and warmed through.Step 6
In a large salad bowl, toss arugula, butter lettuce, mint, onion, and blueberries with vinaigrette.Step 7
Divide the mixed greens between two salad plates. Top with grilled peaches and garnish with crisp. Serve immediately!
Note: If you do not have peaches on hand at home, you can substitute them for Ontario nectarines.
