Lot of sweet summer fruit from Washington has started showing up in our grocers and roadside stands.
I found some of the sweetest peaches at Blush Lane and the rhubarb in my garden is finally good to go:)
This is a great grilled peach salad for a group, I made it for the family this past Father’s Day. The dressing is based on Karista’s dressing and the rest is my concoction.
Where ever you go, whoever you’re with, make it a great long weekend!
Line a baking pan with non-stick aluminum foil. Rinse and cut the rhubarb in 3/4" lengths and place in the pan. Drizzle the honey over the rhubarb and toss to coat. Bake on the top rack of the oven for about 5 minutes or so until softened. Set aside and let cool.
Whisk dressing ingredients together in a jar and set aside.
Preheat the grill to medium, brush one side of the peach slices lightly with oil. Make sure your grill is clean and brush with oil so the peaches don't stick. Place oil side down on the grill. Brush the tops of the peach slices with oil. Let lightly grill then turn over. Peaches are done when just softened and have light grill marks.
Assemble the salad in a large bowl or platter with greens and arugula, rhubarb, peach slices and radishes. Dot with pieces of Boursin cheese and walnuts.