Grilled peach salad with blue cheese and raspberry vinaigrette
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Cooking tools:
- Grill
- Grill pan
- Blender
- Fine-mesh sieve
- Nonreactive bowl
- Whisk
- Measuring cup
- Measuring spoon
- Pastry brush
- Cutting board
- Chef's knife
- Mixing bowl
- Plate
- Tongs
- Kitchen towel
- Stove
- Spatula
Ingredients
- 1⁄2 cup raspberries
- 3 tablespoons fresh orange juice
- 11⁄2 teaspoons raspberry vinegar
- 11⁄2 teaspoons Sugar
- Sea salt to taste
- Freshly ground pepper to taste
- 3 tablespoons extra-virgin olive oil (plus oil for brushing Peaches)
- 3 halved and pitted peaches
- Canola oil
- 1 tablespoon Honey
- 1⁄2 cup, toasted shelled pistachio nuts
- 11⁄2 small heads butter lettuce (leaves separated)
- 1⁄4 pound crumbled blue cheese (such as maytag)
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