I grilled out with California Christina for dinner tonight and made a really great salad to compliment the blue-cheese covered T-bone steaks. She challenged me to make a really unique salad from something off of the grill just to see what I could come up with. This was my creation:

Mixed tender greens
Two peaches, quartered, and grilled until really tender
Fresh mozzarella cheese
Prosciutto ham
Walnuts

Once the peaches were grilled -- and had really nice grill marks -- the skin peeled right off and I ripped the quarters into bite-sized chunks. I then ripped the mozzarella into little chunks. I put a generous amount of prosciutto all around, and crumbled the walnuts on top. I dressed the salad with some really good extra virgin olive oil, and that was it. I was going to make a vinaigrette, but I figured the juice from the peaches would compliment the oil just fine. I was right.

Pictures of the salad in stages under the cut...



These are the peaches cooking on the grill in front of a bag of potatoes I had cooking to go along with the steak. They turned out really good, too, but aren't the focus of this entry.


The finished salad, even though you can't really see the peaches in there. They are hidden behind the greens and cheese. If you think you spot a little blue cheese in there, you would be right. I had a little left over from the steak and so "garnished" the salad with blue cheese.


California Christina liked the salad so much, she smiled!