2 cling-free peaches, sliced in half with stone removed
About 20 Edamame pods, cooked in well-salted water (about 45 beans)
20 Ranier cherries, halved and pitted (you can substitute dried cherries- use half the quantity)
1 bunch swiss chard, de-ribbed
Approx. 2 tsp. Honey
Approx. 4-5 tsp. Balsamic glaze (we love Williams-Sonoma's product)
Salt and pepper to taste
Grill the halved peaches cut side down over Mesquite charcoal until golden brown - approximately 4 minutes, but watch closely to prevent burning. Set aside. Saute the swiss chard in a heavy saucepan with 1/8 C. water about 3 minutes (until tender). Drain; season with salt and pepper; set aside.
To assemble, place swiss chard on the serving plate. Arrange the peaches, cherries, and edamame on top. Drizzle honey and balsamic glaze over the top. Serves 4.
