Grilling kale leaves over a hot fire makes them crispy and delicious. Tossing them with fresh peaches, a simple vinaigrette and pairing with creamy ricotta transforms them even further - into what may be one of our favorite summertime salads!

Serves: 8

Ready in: 25 minutes

Ingredients:

• 3 fresh peaches, washed and pitted
• ½ cup olive oil, divided
• ¼ cup red wine vinegar
• 1 tablespoon honey
• 3 teaspoons minced thyme

Instructions:

1. Brush both sides of your kale leaves with olive oil and set aside. Add remaining olive oil, red wine vinegar, honey, and thyme to a medium mixing bowl and whisk to combine.
   
2. Season with salt and pepper to taste.
   
3. Wash, pit, and thinly slice your peaches. Add the peaches to the bowl of vinaigrette and toss to combine. Set aside.
4. Grill the kale leaves over a medium-hot charcoal or gas grill, turning once, until they begin to turn slightly charred and crispy around the edges, about 2-3 minutes. Transfer the cooked leaves to a work surface and season lightly with salt and pepper. Trim the and discard the stems and tear the leaves into smaller pieces.
   
5. To serve, stir the ricotta to loosen it, and spread along on the bottom of a serving platter. Toss grilled kale with the peaches and vinaigrette. Season more if needed for taste, and arrange over the ricotta.