This is a beautiful grilled salad that’s best made when peaches are in season. Look for a mild and soft goat cheese and a floral honey. Adapted from Baco.

Ingredients

• 1/4 c roasted cashews, coarsely chopped
• 2 T butter
• 2 T vegetable oil
• 5 firm peaches, pitted and cut in half
• 2 c shishito peppers
• 1/3 c parsley leaves, coarsely chopped
• 4 T crumbled goat cheese
• 1 T honey
• juice of 1/2 lemon
• salt

Instructions

1. Heat 1 T butter and 1 T vegetable in cast iron pan over medium-high heat. When the butter melts and begins to foam, add shishito peppers and sear for 3-5 minutes, turning often until blistered all over.
2. Transfer shishitos and any remaining butter to a bowl.
3. Wipe pan and melt another 1 T butter and 1 T vegetable oil in cast iron pan over medium-high heat. When butter melts and begins to foam, place peach halves cut side down and cook until nicely browned.
4. Add
5. Transfer peaches to cutting board and cut into thick wedges. Add to bowl with shishitos.
6. Pour off any remaining butter in the cast iron pan into bowl with shishitos.and any remaining butter to bowl with shishitos.
7. Gently peaches and shishitos with a pinch of salt and half the lemon juice.
8. Add half of the herbs and cashews, and toss.
9. To serve, distribute the mixture onto individual plates, and top with remaining herbs and cashews. Then sprinkle with goat cheese, remaining lemon juice, and a drizzle of honey.