GRILLED PEACH AND BACON SALAD
Provided by Ayesha Curry
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- 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.
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