PEACH AND PORK BELLY SALAD:
Peaches, pitted and quartered
Pork belly, cooked and cut into 1/2 in. slices
Dark brown sugar
1 Red onion, peeled and halved
1/2 Tbs Balsamic vinegar
1 Tbs Butter
Roma tomatoes, diced
Feta cheese crumbles
Salt and Fresh ground black pepper
Toss peach quarters with olive oil, salt and pepper. Throw them on the char-grill. Use the same bowl and toss the red onion halves with olive oil, salt and pepper. Throw those on the grill also. Using the same bowl yet again (no sense dirtying up three bowls), toss pork with the brown sugar. Sprinkle with a little cayenne and then either flat-top or fry until crispy. Cut into bite-size pieces.
Once the peaches and onions have gotten a bit of char on them, remove them from the grill and let cool. Cut the peach quarters in half and set aside. Cut the onion into 1/4 inch slivers. In a saute pan, over medium heat, melt the butter and stir in the balsamic vinegar. Add onion and toss to coat. Saute onion for about 2 minutes. You want the onion to maintain a bit of crunch to it. Remove from heat and let cool.
For the finished salad: top spring mix with diced tomatoes, peach slices, onion slivers, cubes of candied pork belly and feta cheese. Serve with your favorite dressing and enjoy.