Ingredients
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4 Peaches
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1 Tbsp (15g) Unsalted Butter
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2 Tbsp Brown Sugar
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1 cup (3.5oz, 1000g) Pecans
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1 Tbsp Hot Chili Sauce
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2 Tbsp Olive Oil
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2 Tbsp Sugar
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3 Tbsp Balsamic Vinegar Glaze
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1 Tbsp White Wine Vinegar
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1 Red Chili Pepper(substitute - 1 tsp dried crushed red thai chilis)
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1 Tbsp Honey
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1 Tbsp Dijon Mustard
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1/3 cup (70 ml) Olive Oil
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2 cups (5.3oz, 150g) Mixed GreensRucula pairs well
Directions
Steps
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1
Done
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Caramelize the PecansMelt the butter in a small pan on medium heat. Crush the pecans and add them to the pan. Roast them for 30 seconds. Add 2 Tbsp of brown sugar and stir constantly until the sugar has melted and caramelized - about 1 minute. (FYI nuts burn quickly). Remove from stove and set aside. |
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2
Done
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Grill the PeachesPreheat the grill (or a grill pan on the stove) to medium. Cut the peaches in half. Remove the pits. Toss the peaches in the 2 Tbsp of oil and the hot sauce. Grill on each side for 2 minutes. Remove, sprinkle with sugar (white or brown works well) and drizzle with balsamic vinegar glaze. Set aside. |
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3
Done
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Make the Salad DressingFinely dice the chili pepper (remove seeds for less heat). Mix the pepper with the white wine vinegar, honey, and mustard, and then slowly add the olive oil a little at a time. Mix/Shake well. |
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4
Done
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Put your Salad TogetherTop your greens of choice with the dressing, pecans and peaches. Serve immediately. |
