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1
Add bacon to a Dutch oven and cook over medium heat. Cook, stirring frequently, until most fat has rendered and bacon is crisp, about 8 minutes. Drain on a paper towel-lined plate.
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2
Discard all but 3 tablespoons of bacon fat from Dutch oven. Add shallots and cook over medium-low heat, stirring occasionally, until sticky and caramelized, about 35 minutes reducing heat or adding a tablespoon of water as necessary to prevent burning. Add balsamic vinegar and season to taste with salt and pepper.
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3
. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, preheat a gas grill to high, covered, for at least 10 minutes.
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4
and
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5
the grilling grate.
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6
In a large bowl, toss peaches with olive oil and season to taste with salt and pepper. Place peaches cut-side down on the grill and and cook until lightly charred on cut side, about 3 minutes. Using tongs, flip peaches and grill until browned and softened on skin side, 2 to 3 minutes longer. Transfer to a platter, cut side up.
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7
While peaches cool slightly, prepare the buttermilk dressing: in a Mason jar or other container with tight-fitting lid, combine the buttermilk, mustard, mayonnaise, apple cider vinegar, sugar and chives. Shake well to combine. Season to taste with salt and pepper.
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8
Divide shallots between peach halves, filling each peach cavity with about 1 tablespoon of cooked shallots (you may have extra). Divide lettuce leaves between 4 plates, top each plate with two peach halves and drizzle with buttermilk dressing. Sprinkle each salad with chopped bacon and serve immediately.
