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Preheat oven to 160°C. Place onion in a bowl with 2 tbsp vinegar and 1 tbsp sugar and toss to combine. Set aside for 30 minutes, then drain.
Place pecans in a bowl and combine with 2 tsp vinegar and remaining 35 g sugar. Arrange coated pecans on a small oven tray lined with baking paper, then roast for 15 minutes or until golden and sticky. Set aside to cool completely.
Brush peaches and bacon with oil. Heat a chargrill pan or barbecue over medium heat, and cook bacon for 4 minutes on each side or until browned and crispy. Set aside, and when cool enough to handle, tear into large pieces.
Cook peaches for 2 minutes on each cut side or until lightly charred. Place peaches in a large bowl with drained onion, pecans, torn bacon, parsley and chives. Season with salt and pepper and toss to combine.
Place sour cream, buttermilk, mustard and remaining 2 tsp vinegar in a bowl and whisk to combine. Serve salad drizzled with dressing.
1 large white onion, thinly sliced
60 ml (¼ cup) white wine vinegar
55 g (¼ cup) caster sugar
60 g (½ cup) pecans
4 large ripe peaches, halved, seeded, cut into wedges
4 bacon rashers
olive oil, to brush
⅓ cup flat-leaf parsley leaves
¼ cup chopped chives
60 g (¼ cup) sour cream
60 ml (¼ cup) buttermilk
2 tsp Dijon mustard
Adicionado por: Natália Martins
Consultada: 1345 X
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