Grilled Peach & Kale Salad + Blueberry Mustard Dressing

When the season is peaking with fruit and vegetables, it’s inevitable that I want to showcase more than just one ingredient in the recipe at the market.

Farmer Dave’s juicy peaches and dark lacinto kale make an interesting pair this week, and to jumpstart that party, I grabbed some last of the season blueberries which along with an onion from Kelly’s Farm would help dress up the recipe.

I ended up with a delicious salad of grilled peaches over massaged kale and a fruity blueberry and mustard dressing. If that wasn’t enough, I even topped it off with some Maple Pecan Granola from The Roasted Granola.

Hope you can grab some ingredients that you would not usually pair together and try something new while this growing season continues to wow us the next few weeks.

Serves Approx. 4-6

4-5 medium or large peaches
½ bunch of kale OR 4-6 cups of kale leaves
2 tbsp. red wine vinegar

For the Dressing

2-3 tbsp. red wine vinegar
2-3 tbsp. extra virgin olive oil
2 tbsp. whole grain mustard
1-2 tbsp. agave nectar or maple syrup
½ cup fresh blueberries
1/3 cup minced red onion
1 tsp. minced hot pepper (or to taste)
salt and pepper to taste

1. Wash and halve the peaches, remove the pits and grill them on a hot grill at around 375F for about 10 minutes; flipping them at about half the time; look for grill marks on the peaches but do not let them turn to mush
2. When the peaches are done, set them aside to cool, chop them into ½ inch pieces and toss with the kale
3. Wash and dry the kale, strip the leaves off the stem and chop up the leaves into thin strips or tear into small pieces, place in a glass bowl, drizzle the vinegar and a pinch of salt and massage the kale approx. 15 minutes before mixing the salad
4. Roughly chop up the blueberries, minced onion and hot pepper in a bowl, and whisk in the remaining dressing ingredients, taste and adjust for seasoning, acidity and sweetness
5. Drizzle 2-4 tbsp. dressing onto the edges of the salad bowl holding the kale and peaches, that way you will have an even distribution of the dressing; mix gently and add any fresh herbs if you have them handy, adjust for seasoning and serve warm or cold with a few shavings of any sharp cheese for a delightful lunch