¼ cup mayonnaise
¼ cup sour cream
¼ cup buttermilk
2 tablespoons chopped mint
2 tablespoons chopped parsley
2 tablespoons chopped chives
1 teaspoon apple cider vinegar
Fresh ground pepper
1 pound thick-sliced bacon
¼ cup light brown sugar
½ teaspoon cayenne pepper
3 pounds Vidalia or other sweet onions, cut into 1-inch-thick slabs
Extra virgin olive oil, for brushing
4 large ripe peaches, cut into 1.2-inch wedges
Preheat the oven to 325 degrees. In a small bowl, whisk the mayonnaise with the sour cream, buttermilk, mint, parsley, chives and vinegar and season with salt and pepper. Refrigerate.
Line a large rimmed baking sheet with parchment paper. Arrange the bacon slices on the sheet in a single layer and sprinkle with the brown sugar and cayenne. Bake for about 25 minutes, until caramelized (the bacon will crisp as it cools). Let cool, then cut the bacon into bite-size pieces.
Meanwhile, preheat grill. Brush the onion with olive oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until softened and browned, about 10 minutes. Separate the onion into rings. Brush the peaches with olive oil and grill over moderately high heat until tender, about 2 minutes. Transfer to a plate.
In a large bowl, toss the onions with the peaches and bacon. Add the buttermilk dressing and toss to coat. Serve immediately.
Recipe provided by Sally VanBuskirk, adapted from Food & Wine
© Souders Studios 2018