Hardly a day goes by without peaches playing a starring role in one of our meals. I loved this salad and thought the leftovers the next day were as good if not better. Had there been goat cheese or some Maytag Blue in my refrigerator that day, I would have crumbled some over the top of the salad... yum!
+ adapted -- recipe by Linton Hopkins | Food & Wine, July 2012
• 1/8 cup mayonnaise
• 1/8 cup sour cream
• 1/8 cup buttermilk
• 1 tablespoon fresh mint
• 1 tablespoon fresh parsley
• 1 tablespoon fresh chives
• 1/2 teaspoon apple cider vinegar
• Freshly ground pepper
• 1/2 pound thick-slice bacon
• 1/8 cup brown sugar
• 1/4 teaspoon cayenne pepper
• 1 1/2 pounds Vidalia or other sweet onions cut into 1-inch slabs
• Extra-virgin olive oil for brushing
• 2 large, ripe peaches, cut into 1/2-inch wedges
• Arugula, for serving
1. PREHEAT OVEN to 325˚F.
2. In a small bowl, whisk the mayonnaise with the sour cream, buttermilk, mint, parsley, chives and vinegar and season with salt and pepper. Refrigerate.
3. Line a large rimmed baking sheet with parchment paper. Arrange the bacon slices on the sheet in a single layer and sprinkle with the brown sugar and cayenne. Bake for about 25 minutes, until caramelized (the bacon will crisp as it cools). Cut the bacon into bite-size pieces.
4. Meanwhile, light a grill. Brush the onions with olive oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until softened and browned. Separate the onions into rings. Brush the peaches with olive oil and grill over moderately high heat until tender, about 2 minutes. Transfer to a plate.
5. In a large bowl, toss the onions with the peaches and bacon. Add the buttermilk dressing and toss to coat. Serve right away... But like I said, it's really good the next day!