‘Fresh From Florida’ Peaches

Pam Griffin
Grilled Florida Peach Salad with Candied Pecans

Florida peaches are one of Florida’s newest crops, a result of extensive work by the University of Florida’s Institute of Food and Agricultural Sciences to develop peaches that required fewer chill hours to thrive.  Florida growers now plant more than 1,230 acres of peaches and produce more than 2.8 million pounds each year. Enjoy this recipe from "Fresh From Florida."

Grilled Florida Peach Salad with Candied Pecans

4 large peaches

4 Tbsp. olive oil

1 lemon, juiced

2 Tbsp. flavored vinegar

Kosher salt to taste

Freshly ground pepper to taste

1 tsp. unsalted butter

1/2 cup pecans, chopped

1 Tbsp. natural sugar

1 pinch cayenne pepper

2 heads romaine lettuce

Preheat grill or a grill pan over medium-high heat and spray with nonstick cooking spray.

Cut peaches into six slices each; discard pits.

Cook peach slices until grill marks appear (no need to completely cook peaches).

Remove from grill and let cool at room temperature.

In a small bowl, whisk together olive oil, lemon juice, vinegar and salt and pepper to taste.

Set aside.

Heat a medium-sized pan over medium-high heat.

Add butter, pecans, sugar and cayenne pepper.

Cook while stirring constantly until sugar dissolves and turns golden brown.

Remove pecans from heat and cool to room temperature.

Slice both heads of romaine into six sections.

Place lettuce and peaches on plate and top with dressing and candied pecans.

Serve immediately. Serves 6