I am not sure what it is about Peaches and booze…..they just work. MANY peach recipes have some kind of alcohol as part of the ingredient list, mostly some kind of whiskey/bourbon. Because I am not a whiskey drinker, I tried to do some research as to why this particular pairing is such a popular one. Just the google search “Bourbon Peaches” brings up 4.5 MILLION results. I never found my answer, but based on its popularity, lets just go with…because it’s good? This Grilled Peach Salad with a maple bourbon dressing just looks soooo beautiful. I like how the recipe freestyles the main ingredients to leave some room for you to customize what YOU like.
Cook farro, drain, let come to room temperature.
Thinly slice red onion, place in a bowl, sprinkle with raspberry vinegar and a little sugar. Let sit until ready to compose salad, then drain.
Slice peaches into thick wheels. Toss with a splash each of olive oil and bourbon. Season with salt and pepper. Grill over high heat until grill marks form, turning once.
Maple Bourbon Rosemary Dressing:
2 T. maple syrup
1 1/2 T. bourbon
1 t. rosemary, minced
1 garlic clove, minced
1 small shallot, minced
1/3 c. olive oil
salt and pepper to taste
Process the first five ingredients in the small bowl of a food processor, then stream in the oil olive. Season to taste with salt and pepper. Blend again. Serve at room temperature.