Grilled Peach, Onion and Bacon Salad with Buttermilk Dressing

Ingredients

• 1 teaspoon apple cider vinegar 
• 0.3 cup buttermilk 
• 0.5 teaspoon cayenne pepper 
• 2 tablespoons chives snipped
• 0.3 cup brown sugar light
• 0.3 cup mayonnaise 
• 2 tablespoons mint leaves chopped
• 45 servings olive oil extra-virgin for brushing
• 2 tablespoons parsley chopped
• 4 large peaches ripe cut into 1/2-inch wedges large
• 45 servings pepper freshly ground
• 45 servings salt 
• 0.3 cup cup heavy whipping cream sour
• 1 pound thick- bacon 
• 3 pounds vidalia sweet 1-inch-thick cut into slabs

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk
• grill
• grill pan

Directions

1. Preheat the oven to 32
2. In a small bowl, whisk the mayonnaise with the sour cream, buttermilk, mint, parsley, chives and vinegar and season with salt and pepper. Refrigerate.
3. Line a large rimmed baking sheet with parchment paper. Arrange the bacon slices on the sheet in a single layer and sprinkle with the brown sugar and cayenne.
4. Bake for about 25 minutes, until caramelized (the bacon will crisp as it cools).
5. Let cool, then cut the bacon into bite-size pieces.
6. Meanwhile, light a grill or preheat a grill pan.
7. Brush the onions with olive oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until softened and browned, 10 minutes. Separate the onions into rings.
8. Brush the peaches with olive oil and grill over moderately high heat until tender, 2 minutes.
9. Transfer to a plate.
10. In a large bowl, toss the onions with the peaches and bacon.
11. Add the buttermilk dressing and toss to coat.
12. Serve right away.