Spinach Salad with Grilled Peaches

• 1/2 cup pecans
• 4 ripe peaches, pitted and quartered
• 2 tablespoons vegetable or olive oil
• 1/2 pound hickory-smoked bacon, roughly chopped
• 8 cups baby spinach
• 1/2 small red onion, thinly sliced
• 1/2 cup (4 ounces) crumbled Danish blue cheese
• 1/4 cup buttermilk
• 1/4 cup sour cream
• 1/4 teaspoon sugar
• Salt and freshly ground pepper

1. Preheat the oven to 350 degrees.
2. Place the pecans on a baking sheet and toast in the oven until golden and fragrant, 6 minutes; roughly chop.
3. Preheat a grill to medium-high heat on one side and medium heat on the other.
4. Lightly brush the peaches with oil and grill over medium until nicely marked, about 4 minutes per side.
5. Meanwhile, place a flat cast-iron skillet on the grill over medium-high heat.
6. Add the bacon and cook until crisp; transfer to a paper-towel-lined plate.
7. Combine the spinach, red onion, grilled peaches, pecans and bacon in a large bowl.
8. Make the dressing: Mash the blue cheese with a fork in a bowl.
9. Mix in the buttermilk, sour cream, sugar, and salt and pepper to taste.
10. Toss with the salad just before serving.
11. Photography by Miki Duisterhof

pecans, peaches, vegetable, bacon, baby spinach, red onion, blue cheese, buttermilk, sour cream, sugar, salt

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/spinach-salad-with-grilled-peaches-recipe.html (may not work)