Recipe of the week: Grilled Peach and Mozzarella Salad

“The fragrance alone from a bowl of fresh peaches is worth the purchase price,” said Lisa Abraham in the Akron Beacon Journal. To give them a more savory touch, “try them out in this grilled salad.”

Grilled Peach and Mozzarella Salad

5 peaches (not white flesh)

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3 green onions, sliced

¼ cup chopped fresh cilantro

3 tbsp honey

1 tsp salt

1 tsp lime zest

½ cup fresh lime juice

¾ tsp ground cumin

¾ tsp chili powder

1½ tbsp tequila (optional)

1/3 cup olive oil

nonstick vegetable cooking spray

6 oz watercress or baby arugula

¾ lb fresh mozzarella, cut into 16 (1-inch) slices

fresh cilantro sprigs

Peel and chop 1 peach. Cut remaining peaches into 28 (1-inch-thick) rounds. In food processor, process chopped peach, green onions, cilantro, honey, salt, lime zest, lime juice, cumin, chili powder, and tequila until smooth. Add oil and pulse until thoroughly combined.

Coat grill with nonstick vegetable spray and preheat to 350 to 400 degrees. Brush both sides of peach rounds with 1/3 cup of dressing. Grill peaches, covered, over medium-high heat 3 to 5 minutes each side. Arrange greens. Top with 3 more peach rounds and remaining dressing. Garnish with cilantro. Serves 4.