Spinach & Grilled Peach Salad with Wheat Berries

I took a cue from Kath’s Triple Berry Salad recipe to make this light and flavorful summer salad. The heat from the grill sears the peach halves, which a) intensifies the sweet taste of the fruit and b) helps to melt the crumbled goat cheese. You may sub in any other stone fruit, such as nectarines, apricots, plums, or even cherries for the peaches, but I am partial to the combination of peaches, goat cheese, dried figs, and honey.

Serves 1

Ingredients:

• 1 ripe peach
• 1/4 cup prepared wheat berries
• 1/2 tsp honey*
• 1 tsp freshly squeezed lemon juice
• pinch Kosher salt
• 2 dried Turkish Smyrna figs, chopped
• 1 Tbsp crumbled goat cheese
• 2 cups baby spinach

Directions:

1. Preheat a grill pan over high heat. Spray with canola oil cooking spray.
2. Cut peach in half, remove pit, and place flesh side down on the grill pan. Cook for about 1 minute, or until grill marks develop. Flip the peach halves and cook for another minute on the skin side. Remove from grill pan to cool slightly. Once cool enough to handle, chop peach halves into bite-sized pieces.
3. Whisk together the honey, lemon juice, and salt.
4. In a bowl, combine the spinach, wheat berries, figs, peaches, goat cheese, and dressing. Toss gently.  May serve at room temperature or chilled, but I recommend serving right away!

* I used a delicately-flavored lavender honey that my sister-in-law thoughtfully brought back from France for me.