Apart from the healthy nature of summer’s sweet, sun-ripened fruit, I love the fact that fresh fruit can pair up with just a few simple ingredients and result in a quick dessert, a salsa, or a salad… simply because the fruit speaks for itself. There’s little required to dress up its naturally delicious flavor.

This is especially true with Stemilt’s beautiful, organic peaches, a perfect fruit to spoon over oatmeal, yogurt, or ice cream. And, a great option for a unique twist on a summer salsa. These peaches are so yummy, they’d simply be great sliced and served in a beautiful little bowl all alone, for dessert.

However, since it’s grilling weather, popping a halved peach onto the grill for just a few minutes does wonders to enhance this fruit’s already sweet, juicy nature. It’s the perfect crowning note to a leafy green salad, like this one dotted with quartered fresh figs, chopped roasted almonds, and a drizzle of a sweet-savory balsamic-fig vinaigrette. It’s healthy, delicious, and comes together in just minutes!

Grilled Peach & Mixed Baby Greens Salad with Balsamic-Fig Vinaigrette

Ingredients:

Serves 4

• 2 large Stemilt peaches, halved lengthwise and pitted
• 6 cups mixed baby greens, loosely packed
• 2 cups thinly sliced radicchio
• 6 small fresh figs, stems removed, quartered (I used Black Mission figs)
• 1/4 cup roughly chopped roasted, unsalted almonds

For dressing:

• 1 teaspoon fig jam/spread
• 1 tablespoon balsamic vinegar (dressings are where a good balsamic vinegar shines)
• ¼ cup extra-virgin olive oil (I used a good, fruity variety), plus additional to brush peaches

Procedure:

Whisk fig jam and balsamic vinegar in a small bowl, to combine. Add olive oil and continue whisking until ingredients are fully incorporated. Set aside.

Lightly brush peaches with olive oil and place on hot grill (at a slight angle to “squared center” of fruit, to achieve grill marks at a diagonal); grill for approximately 2 to 4 minutes (depending on heat of grill), lifting just slightly to test doneness before removing. Using tongs, transfer peaches to a plate (grill marks up). Set aside. (Note: a stovetop grill also works great).

Place mixed greens and radicchio in a large bowl, dress with 2 to 4 tablespoons of vinaigrette, to taste, tossing lightly to coat. Add figs and gently toss to incorporate figs. Divide greens among plates. Top with a peach halve and sprinkle with chopped almonds. Serve immediately.

Nutritional Info (per serving):

Calories: 267.8 (60.49% from fat*); Fat 18.0g (sat 2.3g, poly 2.1g, mono 10g); Protein 4.5g; Carbohydrates 26.9g; Fiber 5.4g; Sugar 20.6g; Cholesterol 0g; Potassium 199.6mg; Sodium 16.3mg.

*Note that the majority of calories from fat in this recipe are derived from monounsaturated fats (omega-9 fatty acids, largely as a result of the olive oil and nuts in this recipe).

For more peach ideas, download our free how-to guide now.