• 1⁄2 cup raspberries
• 3 tablespoons fresh orange juice
• 11⁄2 teaspoons raspberry vinegar
• 11⁄2 teaspoons Sugar
• Sea salt to taste
• Freshly ground pepper to taste
• 3 tablespoons extra-virgin olive oil (plus oil for brushing
  Peaches)
• 3 halved and pitted peaches
• Canola oil
• 1 tablespoon Honey
• 1⁄2 cup, toasted shelled pistachio nuts
• 11⁄2 small heads butter lettuce (leaves separated)
• 1⁄4 pound crumbled blue cheese (such as maytag)
  
  

Directions
1 In a blender, combine the raspberries and orange juice and process until smooth, about 10 seconds. Strain through a fine-mesh sieve into a small nonreactive bowl, pressing on the solids to extract as much purée as possible. Whisk in the vinegar, sugar, 1⁄8 teaspoon salt, and several grinds of pepper until the sugar dissolves. Slowly whisk in the 3 tablespoons olive oil until well blended to make a vinaigrette. Taste and adjust the seasonings.

2 Prepare a charcoal or gas grill for direct-heat cooking over medium-high heat. Alternatively, preheat a ridged grill pan on the stove top over medium-high heat.

3 Brush the peach halves on both sides with olive oil. Lightly season on both sides with salt and pepper.

4 Brush the hot grill rack or grill pan with canola oil. Grill the peach halves, turning once, until softened and grill-marked on both sides, 2–3 minutes total. Transfer to a cutting board and brush the cut sides evenly with the honey. Cut each peach half into quarters.

5 In a small bowl, stir together the pistachios and 1⁄8 teaspoon salt. In a large bowl, toss the lettuce with a generous 1⁄8 teaspoon salt and several grinds of pepper. Whisk the vinaigrette to recombine, then drizzle half of it over the lettuce and toss well. Divide the dressed lettuce evenly among individual plates. Top each salad with the peach pieces, dividing them evenly, then sprinkle with the pistachios and blue cheese. Drizzle each salad with some of the remaining vinaigrette and serve right away.

Makes 4 servings.