2 large Artisan Organic yellow peaches, halved lengthwise and pitted
6 cups mixed baby greens, loosely packed
2 cups thinly sliced radicchio
6 small fresh figs, stems removed, quartered
1/4 cup roughly chopped, roasted, unsalted almonds
For dressing:
1 tbsp fig jam/spread
1 tbsp balsamic vinegar
1/4 cup extra-virgin olive oil, plus additional to brush peaches
Servings : 4
1 Whisk fig jam and balsamic vinegar in a small bowl to combine.
2 Add olive oil and continue whisking until ingredients are fully incorporated. Set aside.
3 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 2–4 minutes (depending on heat of grill), lifting just slightly to test doneness before removing.
4 Using tongs, transfer peaches to a plate (grill marks up). Set aside.
Note: a stovetop grill also works great.
5 Place mixed greens and radicchio in a large bowl, dress with 2-4 tablespoons of vinaigrette, to taste, tossing lightly to coat.
6 Add figs and gently toss to incorporate them. Divide greens among plates.
7 Top with a peach half and sprinkle with chopped almonds. Serve immediately.
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