Grilled Peach Plate with cracked fennel

Method

1. Start by prepping your mixed greens, olive oil, lemon so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Turn the heat up, add the grilled peach, and cook until deeply browned and aromatic.
4. Stir in the oregano along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Taste and adjust, then finish with a spoonful of yogurt right before serving.
6. Serve warm, ideally with something to soak up the sauce.