Grilled Peaches, Gorgonzola and Dandelion Greens

• 2 firm but ripe peaches, halved and pitted
• Kosher salt and coarsely ground pepper, to taste
• 2 Tbsp extra-virgin olive oil, plus more for drizzling
• 2 Tbsp balsamic vinegar
• 1 small red onion, sliced crosswise 1/4 inch thick
• 4 cups dandelion greens, stems removed and roughly chopped
• 1/4 cup fresh mint leaves, roughly chopped
• 4 Tbsp crumbled Gorgonzola cheese

For the vinaigrette:

• 1/3 cup balsamic vinegar
• 2/3 cup extra-virgin olive oil
• Kosher salt and freshly ground pepper, to taste

To make the balsamic vinaigrette: Whisk together the vinegar and olive oil in a small bowl until emulsified. Season with salt and pepper.

Place the peach halves in a shallow bowl and season with salt and pepper. Add 1 Tbsp each of the olive oil and vinegar, and toss to coat evenly. In a separate bowl, toss the onion slices with the remaining 1 Tbsp each olive oil and vinegar, and season lightly with salt and pepper. Set aside to marinate.

Prepare grill to medium heat. When the grill is ready, put the peaches, cut side down, on the grill rack and cook slowly, turning once, until evenly caramelized on both sides, about 4 minutes per side. While the peaches are grilling, place the marinated onion slices on the grill rack and grill, turning once, until etched with grill marks and nicely caramelized on both sides, about 1 minute per side.

To serve, cut each warm peach half in half and place the pieces, cut side up, in the center of a serving plate. In a bowl, combine the dandelion greens, warm grilled onions, separated into rings, and the mint. Drizzle with the 1 to 2 Tbs. balsamic vinaigrette and toss to coat evenly. Season with salt and pepper, toss again and place the salad on top of the peach halves. Garnish salad with Gorgonzola, drizzle lightly with olive oil and grind pepper over the top. Serve immediately. Serves 4. 

Can substitute other more tender green like baby spinach, spring mix, lettuce as desired.