Grilled Peach and Bacon Salad
Grilled peaches and bacon team up for an easy, sweet and savory side dish that you’ll be serving all summer long.
Dovetailing Tip: Cook the bacon you reserved on day 1, use approximately 6 slices for todays recipe and 10 for both the Gnocchi with Bacon and Escarole and Hearts of Romaine salad on day 5
|6 slices||thick-cut bacon, cut into lardons (1-by-1/4-inch pieces)|
|vegetable oil, for the grill pan|
|4||firm peaches, cut into sixths|
|kosher salt and freshly ground black pepper|
|2 teaspoons||dijon mustard|
|2 tablespoons||apple cider vinegar|
|1 bunch||kale , stemmed and thinly sliced|
|1 cup||grape tomato, halved|
|1/2 cup||toasted pecan pieces|
Add the bacon lardons to a cold skillet and heat over medium heat. Cook, stirring, until the fat is rendered and bacon is crisp, 10 to 12 minutes. With a slotted spoon, remove the bacon to a paper-towel-lined plate. Reserve the fat in the pan and keep warm; there should be a little more than 4 tablespoons fat.
Meanwhile, lightly oil and preheat a cast-iron grill pan over medium-high heat. Brush the peaches with a little of the reserved bacon fat and season with a little black pepper. Grill until fragrant and clear grill marks appear, 1 to 2 minutes per side. Remove to a plate.
In a small bowl, whisk together the honey, mustard and vinegar. Slowly whisk in the warm bacon fat. Season with salt and pepper to taste.
In a large bowl, drizzle the dressing over the kale; toss to coat. Taste and season with a little more salt and pepper as needed. Transfer the kale to a serving platter and top with the tomatoes, peaches, pecans and bacon.