+GF +QP
If you have never grilled a peach before, then this recipe might act as your gateway to the wide world of grilling. Place the fruit on the grill, walk away, have a snack and check your phone, and minutes later you have a peach transformed. The grill has a way of deepening the sweet and smoky aroma of fruit, which now perfumes the entire salad. —MR
SERVES 2 TO 3
MAPLE PECANS
1 cup (110 g) pecans, chopped
½ tbsp (8 ml) maple syrup
Pinch of sea salt
SALAD
2 peaches, sliced in half lengthwise, pitted
5 fresh figs, quartered lengthwise
1 corn on the cob
1 tbsp (15 ml) olive oil, plus more for brushing
¼ fennel bulb, very thinly shaven
Juice of ½ orange
A few fresh mint leaves, roughly chopped
Pinch of sea salt
FOR THE MAPLE PECANS
Preheat the oven to 350°F (177°C) and add all of the ingredients to a parchment-lined baking pan. Mix well. Cook for 10 minutes, or until the nuts are caramelized but not burnt.
FOR THE SALAD
Brush each side of the peaches, figs and corn with olive oil. Cook the peaches, cut-side down, on a hot grill pan until the fruit has grill marks, about 5 minutes. Repeat this process to grill the figs and corn (the corn will take about 15 minutes). When grilling the corn, rotate so that each side will have grill marks.
When the corn is done, remove it from the heat and use a knife to remove the kernels from the cob, cutting down lengthwise from the top.
Add all of the grilled fruit and corn, fennel, orange juice, mint, olive oil and salt to a large mixing bowl and toss well. Serve the salad in bowls and top with the maple-roasted pecans.