"So how do you come up with new recipes?"... this is question I get A LOT. It's a very complicated, scientific process in which I say to self "hmmm... I like X... I should make more things with X." I'm very advanced, you see.
Lately I've been completely addicted to Argo Tea's ginger peach iced tea and much to the chagrin and embarrassment of the husband, I can eat ridiculous amounts of pickled sushi ginger. Like enough that the waiter or waitress has to return to the table several times. "Seriously... more please."
So I decided to turn my favorite tea/sushi side into a summer-y salad. Peaches are grilled for extra sweetness, while sugar snap peas, pickled ginger and almonds add crunch. A sesame vinaigrette brings everything together.
I mean... this fruit is art. The gradation of color is delicately painted by nature. I shall be so sad to see them go away for the winter.
A quick grill brings out their sweetness, leaving caramelized lines of goodness gracious.
Pops of pink and green inspire hunger.
Grilled Peach Salad with Pickled Ginger and Snap Peas
4 cups baby spinach
4 peaches, halved
2 cups sugar snap peas
3 green onions, chopped
2 tablespoons pickled ginger
1/3 cup toasted almonds
1 tablespoon sesame seeds
1 teaspoon grapeseed oil
1 tablespoon sesame oil
1 teaspoon soy sauce
1 teaspoon rice wine vinegar
Rub down peach halves with grapeseed oil and grill on medium heat for 3-5 minutes. Assemble salad with spinach, peaches, sugar snap peas, green onions and ginger. Combine dressing ingredients and lightly drizzle over salad. Top with sesame seeds and almonds.