Servings: Serves 6
Heat charcoal or gas grill. Brush cut sides of peaches lightly with oil and sprinkle with salt. Grill peaches over medium heat, cut sides down, until browned, 3 to 4 minutes. Turn and cook, covered, until soft, about 3 minutes. Set aside until cool enough to handle; remove and discard skins. Cut peaches into 1/2-inch cubes.
In a large bowl, combine peaches, 2 tablespoons olive oil, salt, vinegar, honey, and pepper. Stir gently to combine. Set aside to macerate 30 minutes.
Meanwhile, bring a large pot of water to a boil. Add sugar snap peas; cook 30 seconds. Drain and rinse with cold water. Place peas in a bowl of ice water until cool. Drain and dry with paper towels.
Add peas, fennel, onion, chervil, parsley, and chives to peach dressing. Toss and serve.
From the October 2004 issue of O, The Oprah Magazine
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