Grilled Peach Panzanella
- 1 of 1 Heat grill to medium-high. Cut 6 slices thick-cut bacon (about 10 oz) into 8 pieces each; cook over medium-high for 12 to 14 minutes, until crisp. Transfer with a slotted spoon to a paper-towel-lined plate, reserving 2 tbsp fat. Toss 4 cups packed baby arugula with 1/2 cup torn fresh basil leaves. Halve and pit 3 peaches. Brush cut sides of peaches and both sides of four 1-inch-thick slices of crusty multigrain bread with bacon fat. Grill bread 3 to 5 minutes per side, until well marked. Remove and cut into 1-inch cubes. Add to arugula mixture. Grill peaches, cut side down, 6 to 8 minutes, until well marked. Remove and cut into 1-inch pieces. Add to arugula mixture; toss to combine. Whisk 2 tbsp red wine vinegar, 1 tbsp honey, 1 tsp Dijon mustard and 1/4 tsp each salt and pepper. Whisk in 1/4 cup olive oil. Add dressing and bacon to bread mixture; toss to coat.
Servings Per Recipe: 6
Per Serving: 24 g carb., 8 g sat. fat, 12 g sugar, 4 g fiber, 966 mg sodium, 26 g pro., 30 g Fat, total, 454 kcal cal.