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Grilled Peach, Red Onion, Goat Cheese, and Pecan Spinach Salad


4 just-ripe small peaches, quartered and pits removed

Canola oil

8 cups baby spinach

1 medium red onion, thinly sliced

1½ cups crumbled goat cheese

1 cup toasted pecans, roughly chopped

Honey balsamic dressing (recipe follows)

Honey Balsamic Dressing

¼ cup aged balsamic vinegar

1½ tablespoons honey

½ teaspoon salt

1 cup extra virgin olive oil


  1. Prepare grill at medium-high heat. Toss peaches in canola oil and place directly on grill for 2 to 3 minutes per side. Remove from grill and set aside.
  2. Toss spinach, goat cheese, onions, and pecans with dressing until evenly combined, then arrange grilled peaches on top of salad before serving.

Honey Balsamic Dressing

  1. Combine first three ingredients in a medium mixing bowl. Slowly add oil in a steady stream while vigorously whisking until fully emulsified.
Print Recipe