Ingredients

• 1/4  cup rice vinegar
• 1  Tbsp. sugar
• 1  Tbsp. soy sauce
• 1  Tbsp. dry sherry (optional)
• 1/4  1/2 tsp. crushed red pepper
• 1/4  cup salad oil
• 6  fresh peaches
• 2  5-oz. bags torn mixed salad greens, or mesclun
• 2  Tbsp. crystallized ginger

Directions

1. For dressing, in a small bowl combine rice vinegar, sugar, soy sauce, sherry, if desired, and crushed red pepper; whisk in oil. Cover and refrigerate, if desired.

2. Cut each peach into quarters; discard pits. Whisk dressing; brush peaches with 1 to 2 tablespoons of the dressing. Thread peaches on long metal skewers (handle carefully as peaches slip easily from skewers) or place peaches in a grill basket.

3. For a charcoal grill, place peaches on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until heated through, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Add peaches. Cover and grill as directed above.)

4. Serve grilled peaches on salad greens. Whisk dressing and drizzle over salads. Top with ginger. Makes 6 servings.

Test Kitchen Tip: To make this recipe even easier, skip the skewers and toss the quartered peaches into a grill basket. Then just flip the whole basket over halfway through the grilling time.