Recipes Grilled Peach, Onion and Bacon Salad with Buttermilk Dressing 4.0 (2,692) 2 Reviews The secret to this salad is using big, juicy sweet onions like the Vidalias that Linton Hopkins favors, which get nicely charred on the grill. By Linton Hopkins Linton Hopkins Linton Hopkins is the internationally acclaimed chef and owner of Hopkins and Company. The Atlanta native is known for his deceptively simple cooking style that celebrates local produce and community-driven cuisine, with restaurants that embody his Southern heritage.Expertise: cheese, Southern cuisine, vegetable cookery, whole animal philosophy, steaks.Experience: With deep Atlanta roots, Linton Hopkins is a graduate of Westminster and Emory University, as well as the Culinary Institute of America. In 2004, he opened his first restaurant, the now-closed Restaurant Eugene in Atlanta, with his wife Gina, the co-founder and co-CEO of Hopkins and Company. The duo proceeded to open Holeman and Finch Public House in 2008, followed by Holeman and Finch Bottle Shop in 2011, and two locations of H&F Burger and Hop's Chicken at Ponce City Market in 2015. In summer 2017, they opened C. Ellet's, a modern American steakhouse in The Battery Atlanta, followed by The Buttery ATL marketplace in late 2020.In 2009, Hopkins was named one of Food & Wine's Best New Chefs and in 2012, Food & Wine named him Best of the Best. Hopkins also received the prestigious James Beard Award for Best Chef: Southeast in 2012 and was named champion of Iron Chef: Atlanta, moving on to take the silver medal on Iron Chef: America after facing Japanese chef Masaharu Morimoto.Linton has served as president of the Southern Foodways Alliance, partnered with Michelle Obama to celebrate the First Lady's Chef's Move to Schools Initiative, and additionally supports the James Beard Women in Culinary Leadership Program. Food & Wine's Editorial Guidelines Updated on September 3, 2019 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 45 mins Yield: 8 Ingredients 1/4 cup mayonnaise 1/4 cup sour cream 1/4 cup buttermilk 2 tablespoons chopped mint 2 tablespoons chopped parsley 2 tablespoons snipped chives 1 teaspoon apple cider vinegar Salt Freshly ground pepper 1 pound thick-sliced bacon 1/4 cup light brown sugar 1/2 teaspoon cayenne pepper 3 pounds Vidalia or other sweet onions, cut into 1-inch-thick slabs Extra-virgin olive oil, for brushing 4 large ripe peaches, cut into 1/2-inch wedges Directions Preheat the oven to 325°. In a small bowl, whisk the mayonnaise with the sour cream, buttermilk, mint, parsley, chives and vinegar and season with salt and pepper. Refrigerate. Line a large rimmed baking sheet with parchment paper. Arrange the bacon slices on the sheet in a single layer and sprinkle with the brown sugar and cayenne. Bake for about 25 minutes, until caramelized (the bacon will crisp as it cools). Let cool, then cut the bacon into bite-size pieces. Meanwhile, light a grill or preheat a grill pan. Brush the onions with olive oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until softened and browned, 10 minutes. Separate the onions into rings. Brush the peaches with olive oil and grill over moderately high heat until tender, 2 minutes. Transfer to a plate. In a large bowl, toss the onions with the peaches and bacon. Add the buttermilk dressing and toss to coat. Serve right away. Rate it Print