Method

First start but cutting peaches in half and removing the stones; place peaches in a bowl. Pour the 1/4 cup olive oil on peaches and coat throughly. Add salt to taste, a few pinches, and generously crack lots of fresh pepper on the peaches. The pepper makes the peaches pop! Set peaches aside for a moment. Make sure your grill is on at this point and is heating up.* While the peaches are becoming friends with the salt and pepper, peel and finely shave one medium red onion; the thinner the better. Toast pine nuts in the microwave for 1 minute; no oil is needed if the pine nuts are fresh. Make your quick and easy viniagrette with the remaining olive oil, red wine vinegar, oregano, and salt and pepper to taste, blending thoroughly. Toss the baby spinach with the viniagrette, the pine nuts and the onion. Now that the majority of the salad is constructed, put your peaches on your grill, skin side up and turn after 4 minutes. You should have nice grill marks and the juices will have started to caramelize. Take a teaspoon and carefully spoon the gorganzola into the cavaties of the peaches. Close the lid of the grill, checking from time to time, allowing the smoke of the grill to bath the peaches. When the peaches are starting to bubble in their own skins and the cheese is melted, plate your salads, placing the hot peaches on top. Sprinkle any remaining gorganzola on the salad to finish. A sweet and savory summer salad!

Notes: *If using gas, turn on the grill when you are done prepping the peaches. If using charcoal, light prior to prepping the peaches. I used peaches, as that was what I had fresh at the time. However, try other firm stone fruits such as nectarines or plums. I don't doubt they'll be interesting and delicious as well!

Number of Servings: 4

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