Steven Satterfield's Grilled Vidalia Onion, Peach & Arugula Salad
Onion & Salad
To prepare onion: Preheat grill to high.Advertisement
Peel onion, leaving root intact, then cut into eighths through the root end to make uniform wedges that are still held together at the base. Toss the wedges in a small bowl with 2 tablespoons oil and 1/4 teaspoon each salt and pepper. Grill, turning often, until lightly charred, 8 to 10 minutes total. Transfer to a plate to cool, then trim root ends.
To prepare vinaigrette: Combine oil, vinegar, lemon zest and juice, garlic, honey, mustard, thyme, salt and pepper in a jar with a lid. Cover and shake until well combined.
To assemble salad: Place arugula in a large bowl and toss with 1/3 cup of the vinaigrette. (Refrigerate the rest for up to 5 days.) Divide the arugula among 4 plates. Top with peaches, goat cheese and the onions.
To make ahead: Refrigerate dressing (Step 3) for up to 5 days.
2 1/2 vegetable, 3 1/2 fat, 1/2 fruit, 1 medium-fat protein