The perfect brunch-time salad.

Spinach Salad with Grilled Peaches and Goat Cheese Toast

6 tbsp.	balsamic vinegar
2 tbsp.	olive oil
2	shallots, minced
2	garlic cloves, minced
2 tsp.	Dijon-style mustard
2 tsp.	honey
1 tsp.	kosher salt
1/2 tsp.	ground black pepper
3.25 lb. (72 slices)	DOLE® Fresh Frozen Sliced Peaches
12 oz. (8 cups)	DOLE Spinach
8	DOLE Green Onions, thinly sliced diagonally
1	red bell pepper, chopped
4 oz. (1 cup)	whole pecans, toasted
12 slices	French baguette
4 oz. (1/2 cup)	goat cheese

Whisk together vinegar, oil, shallots, garlic, mustard, honey, salt and pepper.
Grill frozen peaches on each side.
Combine salad greens, onions, bell pepper and nuts.
Spread goat cheese on bread slices. Place under salamander and heat to warm.
Add dressing to greens and toss to coat.
Portion onto salad plates. Top each salad with six grilled peach slices and 1 goat cheese toast.