Peruvian Onions

WTF Do I Do With
peaches ?!


 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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