They’re ba-a-a-a-ck! More ways with peaches—remember, we still have trees #5 and #6 yet to produce. I’m finishing up the yield of tree #4 with two more producers to harvest before the summer ends. I’ve been eyeballing this recipe forever and wondering . . . cinnamony peaches with spinach and feta cheese? As my mother used to say, could this actually taste decent?Not only did Grilled Spiced Peach Salad work, we promised ourselves to repeat it first before we go to the other recipes on our wish-list after the remaining two trees produce. That’s before Peach Enchiladas, French Crumb Peach Pie, Chilly Peach Soup, and a host of other to-drool-over peach goodies we want to try.
This salad was terrific warmed but also could be served with the peaches cold. Peaches and feta provided just the right sweet-salty blend over the spinach bed. Thanks to “Celebrating a Healthy Harvest” for inspiring us . . . and for convincing us yet again that seemingly odd-couple combinations produce truly amazing dishes.
Grilled Peach Salad
4 firm but ripe medium peaches
1 tablespoon cinnamon
cooking oil spray
1/4 cup feta cheese
8 cups spinach leaves
Peel peaches; cut peaches in half to remove the pit. Cut each half in half. Dust peach quarters with spice mixture. Set aside for 20 minutes. Spray peaches lightly with cooking oil on each side. Grill or broil until lightly browned; turn often. Peaches should be only slightly softened. Remove from heat; cool slightly. Slice and place on a bed of lettuce. Sprinkle with cheese; serve. Makes 4 servings.
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