Grilled Little Gem Salad with Goat Cheese, Grilled Asparagus & Peaches
Adulting - "Grown Up Classics"
Ingredients
Grilled Little Gem Salad with Goat Cheese, Grilled Asparagus & Peaches
- 4 heads little-gem lettuce, root in tact and sliced in half lengthwise
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 8 spears asparagus, tough ends trimmed
- 1 barely-ripe peach, halved and pitted
- 3 tablespoons shelled, toasted pistachios
- 4 tablespoons goat cheese, crumbled
Salad Dressing
- 1 lemon, zested and juiced
- 1 tablespoon sherry vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 2-3 tablespoons extra-virgin olive oil
Steps
Grilled Little Gem Salad with Goat Cheese, Grilled Asparagus & Peaches
- Drizzle the lettuce, asparagus and peach halves with olive oil.
- Place the lettuce and peach halves onto the grill cut-side down and the asparagus in a single layer.
- Grill the lettuce for 1-2 minutes per side, to slightly char and wilt. Remove onto a plate or cutting board.
- Grill the peach halves for 4-5 minutes until defined grill marks appear and the peach is slightly softened. Remove onto a plate or cutting board.
- Flip the asparagus to continue cooking until tender but retains a crunch, 3-4 minutes per side. Remove onto a plate or cutting board.
- Roughly chop the lettuce and asparagus and add to a serving bowl.
- Slice the peaches and add to the bowl.
- Drizzle the dressing on top.
- Season with salt and pepper. Gently toss to combine. Sprinkle with pistachios and dot with goat cheese.
Salad Dressing
- Into a small mixing bowl, add the lemon zest and juice, vinegar, honey and Dijon. Whisk to combine.
- Add the olive oil and whisk until emulsified.
- Season to taste with salt and pepper. Whisk again and set aside.
