Grilled peach salad



  • 1/4 cup lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon Dijon and/or grainy mustard
  • 1 teaspoon grainy mustard
  • 1 tablespoon honey
  • 1 clove garlic, grated (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

For the salad:

  • 3 apricots
  • 1 bunch frisée
  • 4 strips of thick bacon, cooked and crumbled
  • 3 oz. Seahive cheese, shaved


  1. Mix together all ingredients in the dressing. It’s usually easiest to put these in a jar and shake vigorously.
  2. Slice the apricots in half and remove the pit. Toss in vinaigrette to coat. Over a medium grill, cook until heated through, but still firm, about 3 minutes per side.
  3. To assemble the salad, toss frisée with bacon and Seahive and dressing to taste (about a quarter cup). Add apricots and serve.