I have been going crazy with all the fresh produce, especially the peaches and figs (as you know from previous posts). My new favorite salad is Grilled Peach and Onion Salad with caramelized bacon and fresh arugula with a Buttermilk Herb Dressing.
Buttermilk Herb Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1 2/ cup buttermilk
3 tablespoons chives, chopped
3 tablespoons mint, chopped
3 tablespoons parsley, chopped
2 teaspoon apple cider vinegar
salt and pepper to taste
(best made a day in advance)
1 lb. center cut thick-sliced bacon
1/4 cup brown sugar
3 ounces arugula (about 3 big hand fulls)
3 large Vidalia onions, cut into 3/4" slices, left in tact
3 large peaches, cut into 6 wedges
salt and pepper
Heat oven to 325'. Line a large cookie sheet with the parchment paper. Place the bacon slices on the paper, sprinkle with the brown sugar and the cayenne pepper. Bake for 25 - 30 minutes until caramelized. Remove from oven and let cool. As the bacon cools, it will become firm. Cut bacon with a scissor into 2" pieces. (I like to set the cookie tray in the sink at an angle so the bacon grease drains off the one end of the cookie sheet into the sink. Don't worry the bacon slices are not going anywhere except for a few bites here and there.)
Brush the onion slices with olive oil and season with salt and pepper. Grill over medium heat, turning occasionally until the slices are browned and softened.
Transfer to a serving dish and separate the slices.
Brush the peaches with olive oil. Grill over medium-high heat for about 2 minutes, turning once. Toss with the onions and arugula. Add the buttermilk dressing and top with the bacon.
The bacon can be done ahead of time and then brought to room temperature. The onions can be made a few hours ahead.