Watercress, Endive, and Grilled Peach Salad

• 2 peaches, halved and pitted
• 1 tablespoon melted unsalted butter
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• Coarse salt and fresh ground pepper
• 2 Belgian endives, trimmed and cut crosswise into 1-inch pieces
• 2 bunches stemmed watercress (about 8 cups)
• 6 ounces bocconcini (small fresh mozzarella balls), halved, or sliced fresh mozzarella

1. Heat a grill to medium-low.
2. Brush both sides of the peaches with the melted butter.
3. Place the peaches on the grill; cover the grill, and cook until the peaches are charred and softened, 4 to 5 minutes per side.
4. Quarter each half, and set aside.
5. In a large bowl, whisk the lemon juice and olive oil; season with salt and pepper.
6. Add the endives, watercress, and bocconcini.
7. Toss to coat.
8. Divide among 4 plates; arrange the peaches next to the salad.

peaches, butter, lemon juice, olive oil, salt, belgian endives, bocconcini

Taken from www.epicurious.com/recipes/food/views/watercress-endive-and-grilled-peach-salad-383223 (may not work)