Grilled Peach Salad w/ Candied Nuts and Feta

We LOVE this summery salad!  Peach season is short and sweet so make the most of it!

Ingredients

1-2 ripe peaches, each peach cut in 8 wedges and removed from the stone

½ c nuts of your choice, preferably in smaller pieces than “whole”

¼ c feta cheese, crumbled (you can also use blue cheese)

1 green onion, finely sliced

Fresh greens (or spinach) and/or arugula (about 1 handful per person)

¼ c + 1 tsp NOOC Herbes de Provence Olive Oil

¼ c NOOC Peach White Balsamic Vinegar

¼ tsp Dijon Mustard

Salt & fresh ground pepper to taste

Directions

Heat BBQ on High until HOT

Toss peach wedges in 1 tsp of Herbes de Provence Olive Oil & grill them on each side for 2-3 minutes, remove from heat and spread on a plate to cool

Blend the remaining Herbes de Provence Olive Oil, Peach Balsamic, Dijon, S&P for the dressing

For the candied nuts…

1 c nuts of your choice (I prefer smaller-than-whole pieces, slivered almonds are my favourite!)

3 T sugar (I use raw but white or brown are also fine)

2 T water

 Put water, sugar and nuts in a large frying pan and combine over MED-HIGH heat.  Stir CONSTANTLY scraping the bottom of the pan with a flat wooden spatula (essential!).  When all the water has evaporated, turn the heat down to MEDIUM and continue the scraping and stirring.  NOW, this is where the magic will (or won’t!) happen.  You’ll notice that there will be a dry, white coating on the pan, don’t stop here!  Keep on doing what you’re doing and you’ll notice it will start to form a syrupy consistency.  Keep going until all the white is gone and the nuts are lightly coated slightly darkened.  They’re done!  Dump them immediately on to a cool baking sheet in a single layer to cool. Loosen with your hands while sprinkling on your salad.  Store the rest in an airtight container for later.