TLC Cooking "Emeril's Grilled Peaches with Blue Cheese and Walnuts"

Emeril's Grilled Peaches with Blue Cheese and Walnuts

YIELD about 4 servings

INGREDIENTS

3 tablespoons	balsamic vinegar
1 tablespoon	honey
1 teaspoon	minced shallots
1/4 teaspoon	Dijon mustard
4	ripe peaches, rinsed, dried and halved
6 tablespoons	grapeseed oil, plus more for brushing
1/4 cup	blue cheese, crumbled
1/4 cup	toasted, chopped walnuts
1/4 teaspoon	salt, plus more to taste
1/8 teaspoon	freshly ground black pepper, plus more to taste

PREPARATION:

Method

Preheat a grill or grill pan to medium heat. Combine the balsamic vinegar, honey, shallots and Dijon in a small bowl. Whisk together well. Continue to whisk while adding the oil in a slow, steady stream. Mix until the vinaigrette is emulsified. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Brush the peaches on all sides with oil and place on the grill. Cook on all sides until they are slightly soft and hatch marks appear, about 8 to 10 minutes total. Remove from the grill and set aside. When they are cool enough to handle, cut each half into 4 wedges.
Divide the peaches amongst 4 serving plates. Sprinkle the blue cheese and nuts on top and season with salt and pepper to taste. Drizzle with some of the vinaigrette. Serve immediately.
Editor's Note: Look for organic cheese and organic, locally-grown produce—try your local farmer's market.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Eat Your Way to Five a Day Episode of Emeril Green.

This recipe appears in: Vegetarian

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