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1
Using a barely damp paper towel, lightly scrub the peaches of any extraneous fuzz.
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2
Dont wash the peaches, as they will soak up excess water.
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3
Using a sharp knife, cut each peach in half lengthwise around the pit, using the peachs crevices as a guide.
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4
Discard the pits.
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5
Set the peach halves in a zip-top bag and toss with honey, balsamic vinegar, olive oil, and a pinch of sea salt.
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6
Allow the peaches to marinate for 10 minutes.
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7
While the peaches marinate, cook the orzo in some salted boiling water until al dente.
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8
Drain through a colander and set aside.
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9
Once the peaches are done marinating, reserve the marinade and place the peach halves on a hot, oiled grill, cut-side down.
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10
Cover and cook for 5 to 8 minutes, or until the peaches are soft and have developed some charming dark grill marks.
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11
Roughly chop into bite-size pieces and set aside.
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12
Combine the peaches, marinade, orzo, parsley, spearmint, and pistachios in a bowl and toss.
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13
Add a bit more sea salt and some freshly ground black pepper to taste.
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14
Plonk in the Humboldt Fog and toss once or twice, just enough to bring everything together.
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15
Overmixing will melt the cheese, and our goal here is to maintain its chunky texture.
