Grilled Peach Brie and Basil Salad with Simple Balsamic Dressing
Try this Grilled Peach Brie and Basil Salad with Simple Balsamic Dressing recipe, or contribute your own.
Try this Grilled Peach Brie and Basil Salad with Simple Balsamic Dressing recipe, or contribute your own.
- Carbohydrate 1.66804 g
- Cholesterol 170.1 mg
- Fat 47.08368 g
- Fiber 0 g
- Protein 35.32172 g
- Saturated Fat 29.61441 g
- Serving Size 1 1 recipe (175g)
- Sodium 1071.148 mg
- Sugar 1.66804 g
- Trans Fat 2.434131 g
- Calories 573 calories
Step-by-step
- No real instructions, just layer and squish everything onto the biggest wood cutting board you have!
- Heat 1 cup Balsamic Vinegar and 2 tbsp Swerve on medium, bring to a simmer.
- Cook until the liquid has reduced enough to coat a spoon. It will continue to thicken as it cools.
- Simply wash and slice peaches into 1-1/2 inch thick sections.
- To grill, skewer the peaches on a wet bamboo stick and brush with a bit of oil.
- Sear on both sides. *This can also be done on an electric table top grill or even a panini press! In those cases, you don't need to skewer the peaches.
- Layer warm peaches, hunks of brie and basil over a bed of lettuce or greens.
- Drizzle with Balsamic Reduction and a touch of Olive Oil.
Standard ingredient lists omit the physical demands of high-sugar reductions, specifically how rapidly vinegar transitions from simmering syrup to scorched pan residue. Simmering balsamic vinegar with sweetener requires medium heat monitored constantly over roughly ten to fifteen minutes until the liquid coats the back of a spoon with a glossy film. Sugar content dictates viscosity here, meaning the reduction thickens significantly as thermal energy dissipates during cooling.
Grilling stone fruit demands mechanical stabilization to prevent delicate flesh from falling through grates. Skewering peach slices on pre-soaked bamboo sticks locks individual pieces into a single manageable unit that flips easily, though an electric tabletop panini press provides a flat, dual-sided alternative requiring no skewers at all. Searing requires high direct contact to create distinct char lines without overcooking the interior.
Temperature contrasts define the structural success of assembling warm fruit alongside soft cheese. Layering warm peaches directly over chilled greens causes greens to wilt prematurely if assembled too far in advance, so construct the dish immediately before service. Brie contributes richness that balances the acidity of the vinegar reduction only when exposed to residual heat long enough to soften its outer paste.
Storing leftover composed salads results in soggy greens because salt and acid draw moisture from produce rapidly. Separating un-dressed greens from leftover peaches and cheese extends refrigeration viability by forty-eight hours, provided the components reside in airtight containers.
