Ingredients

The following ingredients have 8 Servings
  • 1 clove garlic, peeled and chopped
  • ½ cup extra-virgin olive oil
  • ¼ cup honey
  • 3 tablespoons red wine vinegar or cider vinegar
  • 2 tablespoons Dijon mustard
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 teaspoon organic canola oil or avocado oil
  • 2 large peaches, pits removed and cut into quarters
  • 2 ears corn on the cob, shucked
  • 1 head green leaf or or 2 small heads little gem lettuce, cut and cleaned (8 cups)
  • 4 hard boiled eggs, peeled and cut into wedges see tip*
  • 4 slices bacon, cooked and crumbled
  • ½ cup crumbled blue cheese (2 oz)
  • ¼ cup chopped toasted pecans
  • ½ cup honey mustard dressing

Instruction

  • Make Dressing: Puree garlic, oil honey, vinegar, mustard, salt and pepper in a blender, in a mini prep or in a jar with an immersion blender until smooth.
  • Make Salad: Preheat grill to medium heat.
  • Brush oil over peaches and corn with a silicone pastry brush. Grill, turning once or twice until hot and charred in spots, 8 to 10 minutes. Let cool slightly. Cut corn kernels off the cob.
  • Divide greens among four plates. Top with eggs, bacon, blue cheese, and pecans, dividing evenly. Top with the grilled peaches and corn and drizzle with dressing (reserve the remaining 1/2 cup dressing for another use), dividing evenly.