The peaches were particularly good this year and with the long mild fall we have been having they seem to last forever (although I know forever is about to come crashing down in the form of a Canadian winter - BAH). I have made a grilled peach salad before and loved it - grilling really brings out the flavours in peaches. This recipe was a bit different because of the marinade.
It was simple enough - whisk together honey, OJ, soy sauce, a bit of curry powder, and some pepper. Likely ingredients most folks have on hand. It packed a delicious flavour . . . you know, bowl licking deliciousness.
The salad comes together quickly - grill the pock and peaches, toss in the marinade. Serve on top of a bed of lettuce. The speed with which this goes from plan to dinner and the wonderful flavour makes this salad a perfect weeknight meal!

Grilled Pork and Peach Salad
1 pound pork tenderloin, trimmed and cut into 1-inch cubes
2 medium peaches or nectarines, pitted, and cut into 1-inch cubes
2 tablespoons honey
2 tablespoons orange juice
1 tablespoon low-sodium soy sauce
1/2 teaspoon curry powder
1/4 teaspoon 3 cups torn fresh Bibb lettuce
3 cups fresh baby spinach
1/4 cup bias-sliced green onions (2)
On four 10-inch skewers, thread pork cubes. On three more 10-inch skewers, thread peach cubes. For a charcoal grill, place skewers on the grill rack directly over medium coals. Grill, uncovered, for 8 to 10 minutes or until peaches are browned and for 10 to 12 minutes or just until pork is slightly pink in the center, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as directed.)
Meanwhile, in a large bowl stir together the honey, orange juice, soy sauce, curry powder, and pepper. When pork skewers are done, remove pork and peaches from skewers and place in honey mixture; toss to coat.
To serve, arrange lettuce and spinach on serving plates. Spoon pork and peaches evenly over greens. Sprinkle with green onions. Makes 4 servings (1-1/2 cups lettuce, 3/4 cup pork mixture, and 1 tablespoon green onions each).