1 large Vidalia onion, cut into thick slices
1 Tbsp olive oil
2 large peaches, halved and pitted
12 oz mixed greens
1/4 lb thick cut bacon, cooked and crumbled
4 oz goat cheese, crumbled
1/2 cup vinaigrette or other salad dressing
- Heat grill to medium-high.
- Brush onion slices with half of olive oil. Place on grill rack or in grill basket. Cook, turning occasionally, until tender, about 10 minutes. Break into rings and set aside. Brush peach halves with remaining olive oil. Place on grill orack or in grill basket. Cook, turning occasionally, until tender and carmelized, about 2 minutes. Cut each half into 4 pieces.
Place greens in a salad bowl. Top with bacon, onion, peach slices and goat cheese. Drizzle vinaigrette on top of salad and toss well.
Serving alternative: divide greens between plates, top with remaining ingredients and drizzle with dressing.
Adapted from recipe by Robin Porter as featured in Relish magazine
Featured in Peach State Grilled Salad