by Caitlin Saniga
- 1 small shallot, finely chopped
- 2 tablespoons sherry vinegar
- 2 teaspoons poppy seeds
- 1 teaspoon Dijon mustard
- zest from 1 orange
- 6 tablespoons olive oil, divided, plus more for brushing
- salt and pepper
- 1 1/2 pounds baby beets, trimmed
- 3 peaches, halved and pitted
- 4 scallions
- 1 pound fresh mozzarella, torn into pieces
Whisk the shallot, vinegar, poppy seeds, Dijon and orange zest in a medium bowl. Whisk in 4 tablespoons of the oil; season with salt and pepper. Set aside.
Prepare a grill for medium heat. Toss the beets with the remaining 2 tablespoons olive oil in a medium bowl. Season with salt and pepper. Grill the beets, covered, turning occasionally, until tender, 30-35 minutes. Transfer the beets to a plate to cool.
Meanwhile, grill the peaches about 5 minutes, or until soft and slightly charred. Set aside. Lightly brush the scallions with olive oil. Season with salt and pepper. Grill scallions, turning occasionally, until charred, about 2 minutes.
Using a paper towel, run the skins from the beets and cut into bite-size pieces. Gently toss beets, peaches and scallions in the reserved dressing in a medium bowl. Divide the salad among 4 plates and top with cheese.
Makes 4 servings.
Recipe adapted from: Bon Appetit