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Grilled Little Gem Salad with Goat Cheese, Grilled Asparagus & Peaches

Adulting - "Grown Up Classics"

2
Servings

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

  1. Drizzle the lettuce, asparagus and peach halves with olive oil.
  2. Place the lettuce and peach halves onto the grill cut-side down and the asparagus in a single layer.
  3. Grill the lettuce for 1-2 minutes per side, to slightly char and wilt. Remove onto a plate or cutting board.
  4. 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.
  5. Flip the asparagus to continue cooking until tender but retains a crunch, 3-4 minutes per side. Remove onto a plate or cutting board.
  6. Roughly chop the lettuce and asparagus and add to a serving bowl.
  7. Slice the peaches and add to the bowl.
  8. Drizzle the dressing on top.
  9. Season with salt and pepper. Gently toss to combine. Sprinkle with pistachios and dot with goat cheese.

Salad Dressing

  1. Into a small mixing bowl, add the lemon zest and juice, vinegar, honey and Dijon. Whisk to combine.
  2. Add the olive oil and whisk until emulsified.
  3. Season to taste with salt and pepper. Whisk again and set aside.