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

Yields
6-8 servings

4 just-ripe small peaches, quartered and pits removed

Canola oil

8 cups baby spinach

1 medium red onion, sliced paper thin

1 ½ cups crumbled goat cheese

1 cup toasted pecans, roughly chopped

Honey balsamic dressing (recipe follows)

Honey Balsamic Dressing

¼ cup aged balsamic vinegar

1 ½ tablespoons honey

½ teaspoon salt

1 cup extra virgin olive oil

Prepare grill over medium-high heat. Toss peaches in canola oil and place directly on grill. Grill for 2-3 minutes on each side, creating nice grill marks. Remove from grill and set aside.
Place spinach leaves in bottom of a large serving bowl. Top the spinach with onion, goat cheese, and pecans.
Toss with dressing until evenly combined and arrange grilled peaches on top of salad before serving.

The Dressing

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

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