Grilled Peach and Corn Salad with Bacon Vinaigrette
Can you still call it a salad if it has a bacon dressing on it? Absolutely.
It finally happened. I walked into the grocery store and it was finally time. The time where you walk into the produce section and you’re immediately smacked in the face by the sweet, sweet smell of ripe peaches. One of my favorite things ever. It’s one of those fruits that is practically dessert all by itself when they are truly in season.
I always try to get creative and make new recipes with fruits and veggies that are in season. Last summer I made a peach sundae recipe with a super sweet brown sugar whipped cream. While I am always up for a dessert recipe, I thought I would take a more savory approach this time.
I chose for the base of my salad to be kale. I grill the peach slices and the dressing is warm, so it needed to be a “hearty” lettuce that wouldn’t wilt with the warmth. Grilling the peach slices brings out all of their delicious sweetness and flavor. Next, we’re going to balance the sweetness. I decided to throw some corn on the cob on the grill pan as well. Another delicious vegetable that is in prime season right now. Here’s the really fun part. We’re going to make a bacon dressing.
You heard me right. Bacon. Dressing. I chopped up about 3 pieces of thick bacon and popped them in a pot until they were super crispy. I took the bacon out but left the remaining grease in the pan. I added a tiny bit of red wine vinegar, a little bit of olive oil and some dijon mustard. I whisked all that together and boom. Salad dressing.
In a big salad bowl, I added the finely chopped kale, the corn, peaches and some delicious goat cheese. Then I sprinkled the bacon pieces over the top and then tossed the whole salad with the bacon vinaigrette. Y’all. This isn’t just any average salad. It’s absolutely delicious. Even your non-salad eating friends are going to love it.
For the salad-
3-4 cups kale, stems removed and cut into small pieces (arugula would also work well)
3 ripe peaches, cut into slices
2 ears of corn
1/3 cup crumbled goat cheese (or blue cheese if preferred)
For the dressing-
3-4 pieces thick cut bacon, cut into small pieces
1 tablespoon red wine vinegar
1 teaspoon honey
1 tablespoon olive oil
1 tablespoon dijon mustard
Add peaches and corn on the cob to the grill pan on medium/high heat. Grill on all sides until slightly caramelized. Remove from pan and set aside. Cut kernels off the cob.
In a saucepan, add bacon pieces and cook for 3-4 minutes or until pieces are crispy and cooked through. Remove bacon with a slotted spoon and leave remaining grease.
In the pan with the bacon grease, put over low heat. Add vinegar, honey, olive oil and dijon mustard. Whisk constantly for 1 minute until slightly thickened and completely combined.
In a large salad bowl, add kale, peaches, corn and goat cheese. Top with bacon pieces.
Toss entire salad in the bacon vinaigrette. Enjoy right away!