Ingredients
1/2 recipe Grilled Peaches
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Coarse salt and ground pepper
2 Belgian endives, trimmed and cut crosswise into 1-inch pieces
2 bunches stemmed watercress (about 8 cups)
6 ounces halved bocconcini, or sliced fresh mozzarella
Preparation
Prepare grilled peaches; quarter each half, and set aside.
In a large bowl, whisk together fresh lemon juice and olive oil; season with coarse salt and ground pepper.
Add Belgian endives, stemmed watercress, and bocconcini or mozzarella. Toss to coat. Divide among plates; arrange peaches next to salad.
