Grilled Peach and Bacon Salad

Name: Grilled Peach and Bacon Salad
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: 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; 1 teaspoon honey; 2 teaspoons Dijon mustard; 2 tablespoons apple cider vinegar; 1 bunch kale, stemmed and thinly sliced; 1 cup grape tomatoes, halved; 1/2 cup toasted pecan pieces

Recipe courtesy of Ayesha Curry

Watch how to make this recipe.

Grilled Peach and Bacon Salad

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Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

271

Total Fat

21

Saturated Fat

5

Carbohydrates

17

Dietary Fiber

4

Sugar

12

Protein

7

Cholesterol

19

Sodium

486

Total: 30 min
Active: 30 min

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

271

Total Fat

21

Saturated Fat

5

Carbohydrates

17

Dietary Fiber

4

Sugar

12

Protein

7

Cholesterol

19

Sodium

486

Total: 30 min
Active: 30 min

Ingredients

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

1 teaspoon honey

2 teaspoons Dijon mustard

2 tablespoons apple cider vinegar

1 bunch kale, stemmed and thinly sliced

1 cup grape tomatoes, halved

1/2 cup toasted pecan pieces

Directions

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.