Grilled Peach-and-Mozzarella Salad

A cumin and lime vinaigrette seasoned with a little tequila adds a special zest to this great grilled peach and fresh mozzarella salad. As the seasons change, try replacing peaches with tomatoes, plums, and other soft fruits. We found that traditional peaches go better with this dish than white peaches, which have more sugar and water and don't last as well on the grill.
Peel and slice 1 peach. Cut the remaining 4 peaches into 28 1/4-inch-thick slices, cutting off the stalks and bottom ends. (Slice the peaches inwards from the sides, cutting each side so that you get a stone. Remove the bones.)Combine the peach, green onion, the following 7 ingredients and, if desired, tequila in a food processor for 10-15 seconds or until smooth. Add the butter and beat 3-4 times or until smooth.Brush a cold grill rack with cooking spray and place on the grill. Preheat the grill to 350-400 ° (medium-high temperature). Brush the peach slices on both sides of 1/3 cup of the peach dressing.Roast the peach slices on the grill, covered, at 350 to 400 ° (medium-high) for 3 to 5 minutes on each side or until grill marks appear.Spread the watercress evenly on 4 plates. Top the watercress salad with 4 slices of grilled peach and 4 slices of cheese on each plate in turn. Top each one with 3 more peach slices. Drizzle with the remaining peach dressing. Decorate if desired.Grilled peach and feta salad: Preheat the oven to 350 degrees. Place 1/4 cup chopped pecans in a single layer on a shallow skillet. Bake for 8 to 10 minutes or until they are browned and fragrant, stirring after 5 minutes. Reduce the peaches from 5 to 4 and reduce the salt to 1/2 tsp. Substitute 8 cups loosely packed Bibb lettuce leaves (about 6 ounces; 1-2 heads of lettuce) for watercress and 1/4 cup shredded feta cheese for mozzarella cheese. Peel and slice 1 peach. Cut each of the remaining 3 peaches into 8 slices. Continue cooking as directed in Steps 2-4, reducing the cooking time of the grilled peach slices to 2-3 minutes on each side or until grill marks appear. Arrange the Bibb lettuce leaves and 4 slices of bacon, cut crosswise in half, on 4 plates or shallow bowls. Top with grilled peach slices. Sprinkle with feta cheese and pecans. Serve with the dressing. It is prepared for 4 servings; Preparation: 25 min., roasting: 10 min., grilling: 6 min.Note: You can also use a rotisserie pan to leave beautiful grill marks on the peaches.