Ingredients
-
nonstick aluminum foil (such as Reynold's Wrap)
-
1 large shallot, sliced thin
-
2 tablespoons white wine vinegar
-
1 teaspoon maple syrup (or sweetener of choice)
-
fine sea salt and ground black pepper to taste
-
6 tablespoons extra-virgin olive oil, divided
-
1 clove garlic
-
4 slices hearty bread
-
2 peaches, sliced into wedges
-
2 cups baby arugula
-
1 cup torn basil leaves
-
1 large fennel bulb, halved, cored, and thinly shaved on a mandoline
Directions
-
Cut a large piece of nonstick aluminum foil; firmly fit it over the grill grate. Preheat an outdoor grill to medium heat.
-
Meanwhile, add shallot, vinegar, maple syrup, and 1 to 2 pinches each salt and black pepper to a bowl; set aside until shallot tender, about 10 minutes. Whisk in 4 tablespoons oil until blended. Set vinaigrette aside.
-
Cut garlic clove in half; gently rub both sides bread slices with cut sides garlic. Lightly brush each sides bread with 1 tablespoon oil.
-
Place bread on the foil-covered preheated grill; cook until toasted and firm, 7 to 10 minutes. Cool off heat.
-
Brush peaches with remaining 1 tablespoon oil; season with 1 to 2 pinches salt. Place peaches on the foil-covered grill; cook until lightly browned but firm, 4 to 5 minutes. Set aside off heat.
-
Toss arugula and basil together in a bowl. Tear bread into large chunks; add to the bowl. Add peaches and fennel to the bowl; toss in vinaigrette to coat and combine.
