Rinse spinach and divide between two bowls. Halve and pit peach. Heat a grill or grill pan over medium heat. Brush peach with oil and place both halves flesh-side down. Grill peach until soft but not mushy, approximately 6-8 minutes. While peach is grilling, combine all dressing ingredients in a blender or food processor. You can also whisk by hand. Top spinach with grilled peach, cheese, and pecans, then drizzle with dressing.

Recipe and photo by Capri Cafaro from United We Eat: 50 Great American Dishes To Bring Us All Together, Story Farm (July 4, 2020)

Robbie Raffish shares what she learned:
I had no idea Delaware grows more than two million peaches each year, almost all of them sold regionally. Cafaro writes that they were a Spanish import to the Delaware shores in the 1500s. This recipe was extremely flavorful and a big hit at dinner. For stovetop grilling, oil the peaches but use non-stick spray on the pan for cleaner lines and easier clean-up. The caramelization was a sweet, bold and happy taste. The only change I made was that we used Boursin cheese (cow product) instead of feta or goat because of allergies, but any of them would be fine. The dressing held up in the fridge for several days until we ran out — and made more.

Experience Level: Beginner
Time Commitment: 15 minutes
Ease of finding ingredients: 5 star
Cost: $
Recipe directions: 5 star
Taste: 5 star