Grilled Kale Salad with Peaches

4 tablespoons extra-virgin olive oil, divided

3 tablespoons balsamic vinegar

1 teaspoon agave

1 teaspoon thyme mustard

Kosher salt, freshly ground pepper

3 medium peaches, halved & pitted

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12 large or 16 small curly kale leaves

3/4 cup fresh ricotta cheese

Whisk 3 Tbsp. oil, vinegar. mustard and honey in a medium bowl. Season vinaigrette to taste with salt and pepper.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush kale leaves with remaining 1 Tbsp. oil; season with salt. Grill kale, turning once, until crispy and charred at edges, about 2 minutes. Transfer to a work surface; let stand until cool enough to handle. Remove large center stems with a knife and discard (just trim the tough ends from smaller, more tender kale stems). Grill the peaches.

Divide ricotta among plates; season with salt and pepper. Stir vinaigrette again. Tear larger kale leaves into pieces. Place leaves in a large bowl and toss with some of the vinaigrette. Divide leaves among plates. Top with peaches and drizzle some vinaigrette over.