This summer salad has it all—crunchy, peppery greens; soft, smooth cheese; and sweet, smoky, slightly caramelized peaches hot off the grill.

　　

Ingredients

Serves 4

　　2 peaches, halved and pitted

　　1 tablespoon melted unsalted butter

　　2 tablespoons fresh lemon juice

　　2 tablespoons olive oil

　　Coarse salt and fresh ground pepper

　　2 Belgian endives, trimmed and cut crosswise into 1-inch pieces

　　2 bunches stemmed watercress (about 8 cups)

　　6 ounces bocconcini (small fresh mozzarella balls), halved, or sliced fresh mozzarella

　　

Step 1

Heat a grill to medium-low. Brush both sides of the peaches with the melted butter.

　　

Step 2

Place the peaches on the grill; cover the grill, and cook until the peaches are charred and softened, 4 to 5 minutes per side. Quarter each half, and set aside.

　　

Step 3

In a large bowl, whisk the lemon juice and olive oil; season with salt and pepper.

　　

Step 4

Add the endives, watercress, and bocconcini. Toss to coat. Divide among 4 plates; arrange the peaches next to the salad.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.