Summer Spinach Salad with Grilled Peaches & Crumbled Blue Cheese

Spinach Salad with Grilled Peaches and Blue Cheese: A Culinary Masterpiece for Summer Entertaining

Spinach Salad with Grilled Peaches and Blue Cheese: A Seasonal Delight

There’s an undeniable magic that accompanies the peak of peach season. It’s a fleeting window of opportunity, a vibrant burst of flavor that reminds us of sunny days and outdoor gatherings. From the first bite of a ripe, juicy peach, you know it’s a taste you want to savor in every possible way. While classic peach pies, comforting crisps, and bubbling cobblers certainly hold a special place in our hearts (and stomachs!), there’s an innovative approach that truly elevates this beloved stone fruit: grilling. And when combined with fresh spinach and the bold flavor of blue cheese, it transforms into an unforgettable salad that’s as elegant as it is delicious.

When the opportunity arose to host friends for dinner recently, I decided to venture beyond the usual and craft a dish that would surprise and delight. My inspiration? A gorgeous bounty of succulent Georgia peaches, perfectly ripe and fragrant. The result was this extraordinary Spinach Salad with Grilled Peaches and Blue Cheese – a dish that quickly became the star of our meal and a new favorite in my culinary repertoire.

This isn’t just another salad; it’s a celebration of seasonal produce, a symphony of contrasting flavors and textures that dance on your palate. The natural sweetness of the peaches, enhanced by the caramelization from the grill, pairs exquisitely with the peppery notes of baby spinach and the creamy, tangy punch of blue cheese. Toasted pecans add a delightful crunch, tying everything together with a simple yet sophisticated sherry vinaigrette. It’s a salad that feels gourmet but is surprisingly simple to prepare, making it perfect for summer dinner parties, elegant brunches, or even a sophisticated weeknight meal.

The Transformative Power of Grilling Fruit: Elevating Sweetness and Flavor

For those uninitiated, the idea of grilling fruit might seem unusual, but it’s a culinary technique that unlocks incredible depths of flavor. Seasoned cooks will attest to the sheer wonder of grilled fruit, and there’s a simple science behind its magic. The high heat of the grill performs a beautiful transformation: it caramelizes the natural sugars present in the fruit. This process, known as the Maillard reaction, creates new, complex flavors and aromas that are far more intense and nuanced than the raw fruit. Simultaneously, some of the fruit’s liquid evaporates, further concentrating its sweetness and inherent fruity essence.

The result is a piece of fruit that tastes remarkably sweeter, with a delightful smoky undertone and a tender, yielding texture that’s still firm enough to hold its shape. This enhanced flavor profile makes grilled fruit an incredibly versatile ingredient, suitable for both sweet and savory applications.

While peaches are exceptional candidates for grilling, don’t limit yourself! Almost any stone fruit—like plums, apricots, or nectarines—can be grilled to perfection. Slices of pineapple, figs, or even watermelon also take on a fantastic char and concentrated sweetness. Imagine these warm, caramelized fruits served alongside a scoop of creamy vanilla bean ice cream for a truly simple yet decadent dessert. Or, integrate them into savory dishes, much like we do in this spinach salad, where their sweetness provides a beautiful counterpoint to robust ingredients. The possibilities are truly endless once you discover the allure of grilled fruit.

Mastering the Grill: Tips for Perfectly Grilled Peaches

Achieving perfectly grilled peaches, or any fruit for that matter, requires a bit of attention to heat management. If you’re fortunate enough to own a gas grill, you have a distinct advantage. Gas grills offer precise temperature control, allowing you to easily set a low to medium heat, which is ideal for fruit. This gentler heat allows the sugars to caramelize slowly without burning the delicate flesh.

However, for those of us who appreciate the smoky essence of a charcoal grill, a little more finesse is required. My husband, for instance, remains steadfastly loyal to his charcoal grill, much to my gentle exasperation when I’m aiming for a quick, evenly cooked dish! But fear not, grilling fruit on charcoal is entirely achievable with a few strategic adjustments. The key is to avoid direct, scorching heat. Allow your coals to die down significantly until they are glowing orange with a light ash layer, indicating a moderate temperature. Alternatively, set up your grill for indirect heat by pushing the coals to one side and placing the peaches on the cooler side of the grate. This method provides even, gentle heat that will caramelize the peaches beautifully without charring them too quickly.

Regardless of your grill type, a few general tips will ensure success:

• Preparation is Key: Ensure your grill grates are clean and lightly oiled to prevent sticking.
• Oil the Fruit: A very thin coating of olive oil on the cut side of the peaches can also help prevent sticking and promote even caramelization.
• Temperature Control: Aim for low to medium heat. If the grill is too hot, the peaches will scorch before they have a chance to soften and caramelize.
• Patience: Grill peaches cut-side down for 3-5 minutes per side, or until beautiful grill marks appear and the fruit is slightly tender. Don’t rush the process!
• Consider a Grill Pan: For those without an outdoor grill or when weather doesn’t permit, a ridged grill pan on your stovetop is an excellent alternative. Heat it over medium heat, oil lightly, and follow the same grilling times. You’ll still achieve fantastic caramelization and those appealing grill marks.

Beyond the Peaches: Crafting the Perfect Spinach Salad

While the grilled peaches are undoubtedly the star, the supporting cast in this salad is equally crucial to its overall harmony and appeal. Let’s delve into the other vibrant components:

• Fresh Baby Spinach: The foundation of our salad, baby spinach offers a tender texture and a mild, slightly peppery flavor that beautifully complements the sweet and tangy elements. Always opt for fresh, vibrant green spinach, and ensure it’s thoroughly washed and dried. Its delicate leaves hold up well to the dressing and other ingredients without becoming soggy. Spinach is also a nutritional powerhouse, packed with vitamins K, A, and C, as well as iron and antioxidants, making this salad as healthy as it is delicious.
• Crumbled Blue Cheese: This is where the salad gets its distinctive tang and creamy richness. Blue cheese, with its pungent, salty, and sometimes spicy notes, creates an exquisite contrast with the sweet grilled peaches. Varieties like Gorgonzola, Roquefort, or Stilton would all work wonderfully, each offering a slightly different nuance. Choose a good quality blue cheese that crumbles easily for an even distribution of flavor. The creaminess of the cheese also adds a luxurious mouthfeel to each bite.
• Toasted Pecan Halves: Nuts add essential crunch and a nutty depth of flavor to salads. Pecans, with their buttery texture and slightly sweet taste, are an ideal choice here. Toasting them briefly in a dry pan or oven enhances their flavor and aroma significantly. This simple step elevates the salad from good to extraordinary. If pecans aren’t your preference, toasted walnuts or even candied almonds would also be excellent alternatives.
• Sherry Vinaigrette: A truly great salad relies on a perfectly balanced dressing, and this sherry vinaigrette delivers. Sherry vinegar offers a complex, slightly nutty, and sweet-sour profile that’s more nuanced than regular red wine vinegar. Combined with good quality extra-virgin olive oil, minced garlic, a hint of Dijon mustard for emulsification and tang, and a touch of honey for sweetness, it creates a dressing that ties all the disparate elements together beautifully. The salt and pepper, of course, are crucial for seasoning.

Assembling and Serving Your Culinary Masterpiece

The beauty of this Spinach Salad with Grilled Peaches and Blue Cheese lies not only in its taste but also in its stunning visual appeal. A composed salad, where ingredients are artfully arranged rather than simply tossed, makes for a truly impressive presentation.

To assemble, begin by layering your fresh baby spinach as the base in a large, shallow serving bowl or on individual plates. Next, arrange the cooled, sliced grilled peaches over the greens. Ensure they are distributed evenly, showcasing their beautiful grill marks. Then, scatter the crumbled blue cheese generously across the salad, followed by the toasted pecan halves. The key is to create a harmonious balance of colors and textures.

For the dressing, it’s best to drizzle it just before serving to prevent the spinach from wilting. You can offer additional dressing on the side for guests who prefer more. If you’re preparing this salad ahead of time for entertaining, keep the dressing separate and add the grilled peaches and blue cheese just before serving to maintain their freshness and texture. A handy tip to prevent the sliced peaches from browning if they sit for a little while is to lightly coat them with a small amount of the prepared salad dressing immediately after slicing.

This salad makes a magnificent side dish for any summer barbecue, pairing wonderfully with grilled chicken, fish, or pork. It can also serve as a light and refreshing main course on its own, especially when paired with a crusty baguette. For a more substantial meal, consider adding some grilled shrimp or chickpeas. The blend of sweet, savory, and tangy flavors ensures it’s a dish that will be remembered long after the last bite.

The Recipe:

Spinach Salad with Grilled Peaches and Blue Cheese

Prep Time
15 minutes

Cook Time
5 minutes

Total Time
20 minutes

Yield
6 servings

A refreshing and elegant summer salad adapted from Michael Symon, featuring sweet grilled peaches, tangy blue cheese, and crisp spinach.

Ingredients

• 4 firm peaches, peeled, pitted, and halved
• ¼ cup plus 1 tablespoon extra-virgin olive oil
• 1 clove garlic, minced
• ¼ cup sherry vinegar
• 1 teaspoon Dijon mustard
• 1 ½ teaspoons honey
• Kosher salt, to taste
• ½ cup pecan halves, toasted
• 4 cups baby spinach
• ½-1 cup crumbled blue cheese

Instructions

1. Carefully grill the peach halves, flat side down, over low to medium heat until warmed through and beautifully caramelized with distinct grill marks. This typically takes about 3-5 minutes per side. You may use an outdoor grill or a stovetop grill pan. Once grilled, set them aside to cool completely before slicing each half into 4 elegant pieces.
2. To prepare the vibrant dressing, whisk together the minced garlic, sherry vinegar, Dijon mustard, honey, and a pinch of kosher salt in a small bowl. Gradually and slowly whisk in the remaining extra-virgin olive oil until the dressing is well emulsified and smooth. Taste and adjust seasoning as needed.
3. For a visually stunning composed salad, gently place the fresh baby spinach into a large serving bowl or onto individual plates, forming a vibrant green bed. Artfully arrange the cooled, sliced grilled peaches, toasted pecan halves, and crumbled blue cheese over the greens.
4. Just before serving, generously drizzle the prepared sherry vinaigrette over the entire salad. For a well-combined salad, gently toss to ensure all ingredients are coated. Serve immediately and enjoy!

Notes

To help prevent the sliced peaches from browning if you’re preparing the salad in advance, lightly coat them with a small amount of the salad dressing immediately after slicing and cooling. This will help maintain their fresh appearance until serving time. For best results, assemble and dress the salad just before serving to ensure the spinach remains crisp.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 178Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 8mgSodium: 265mgCarbohydrates: 15gFiber: 3gSugar: 12gProtein: 5g

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