Humboldt Fog with Grilled Peaches and Orzo

• 3 freestone yellow peaches
• 2 tablespoons honey
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• Sea salt
• 10 ounces orzo
• 1/4 cup chopped parsley, plus more for garnish
• 1/4 cup chopped spearmint
• 1/3 cup chopped pistachios
• Freshly ground black pepper
• 6 ounces Humboldt Fog, rind removed and cheese coarsely crumbled

1. Using a barely damp paper towel, lightly scrub the peaches of any extraneous fuzz.
2. Dont wash the peaches, as they will soak up excess water.
3. Using a sharp knife, cut each peach in half lengthwise around the pit, using the peachs crevices as a guide.
4. Discard the pits.
5. Set the peach halves in a zip-top bag and toss with honey, balsamic vinegar, olive oil, and a pinch of sea salt.
6. Allow the peaches to marinate for 10 minutes.
7. While the peaches marinate, cook the orzo in some salted boiling water until al dente.
8. Drain through a colander and set aside.
9. Once the peaches are done marinating, reserve the marinade and place the peach halves on a hot, oiled grill, cut-side down.
10. Cover and cook for 5 to 8 minutes, or until the peaches are soft and have developed some charming dark grill marks.
11. Roughly chop into bite-size pieces and set aside.
12. Combine the peaches, marinade, orzo, parsley, spearmint, and pistachios in a bowl and toss.
13. Add a bit more sea salt and some freshly ground black pepper to taste.
14. Plonk in the Humboldt Fog and toss once or twice, just enough to bring everything together.
15. Overmixing will melt the cheese, and our goal here is to maintain its chunky texture.

peaches, honey, balsamic vinegar, olive oil, salt, orzo, parsley, spearmint, pistachios, freshly ground black pepper, humboldt fog

Taken from www.cookstr.com/recipes/humboldt-fog-with-grilled-peaches-and-orzo (may not work)