Grilled-peach Salad

Preheat oven to 160°C. Place onion in a bowl with 2 tbsp vinegar and 1 tbsp sugar and toss to combine. Set aside for 30 minutes, then drain.
Place pecans in a bowl and combine with 2 tsp vinegar and remaining 35 g sugar. Arrange coated pecans on a small oven tray lined with baking paper, then roast for 15 minutes or until golden and sticky. Set aside to cool completely.
Brush peaches and bacon with oil. Heat a chargrill pan or barbecue over medium heat, and cook bacon for 4 minutes on each side or until browned and crispy. Set aside, and when cool enough to handle, tear into large pieces.
Cook peaches for 2 minutes on each cut side or until lightly charred. Place peaches in a large bowl with drained onion, pecans, torn bacon, parsley and chives. Season with salt and pepper and toss to combine.
Place sour cream, buttermilk, mustard and remaining 2 tsp vinegar in a bowl and whisk to combine. Serve salad drizzled with dressing.