Grilled peach, onion, and avocado salad

Creamy herb dressing

• 2 tablespoons Creme fraiche
• 2 tablespoons Greek yogurt
• 2 tablespoons Mayo
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh basil, finely chopped
• 1 tablespoon fresh cilantro, finely chopped
• 1 tablespoon chives, finely chopped
• sea salt

Avocado and peach salad

• 4-5 slices of thick center cut bacon
• 1 large sweet onion such as Vidalia or Walla Walla Sweet
• 3 small-medium peaches, ripe but not crazy soft
• 2 ripe avocados
• olive oil
• salt and pepper

1. Whisk together all the dressing ingredients in a bowl adding salt to taste. Refrigerate until you're ready to use.
2. Fry your bacon slices until crispy. Transfer to a paper towel line plate to drain. Cut into bite size pieces.
3. Peel and slice the onion into 1-inch thick slices. Cut the peaches in half and remove the pits. Brush the onion slices and peach halves with olive oil and sprinkle with salt and pepper.
4. Grill the onion slices and peaches over high heat until they are lightly charred and blistered on the outside and getting pretty tender. The onions should take about 10-12 minutes, the peaches about 5-7. Be sure to turn everything halfway through the cooking process to get them cooked on both sides.
5. Slice the peaches into 1/2 inch thick slices. Peel, pit, and thinly slice the avocados. Break apart the onion slices into their individual rings. Arrange everything together, mixed, on a big serving platter. Sprinkle with the bacon, then drizzle with the dressing.
6. Serve, passing any remaining dressing alongside.