Spinach Salad with Grilled Peaches and Goat Cheese Toast

The perfect brunch-time salad.

Photo of 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) frozen DOLE Sliced Peaches
12 oz. (8 cups) spinach
8 green onions sliced thin
1 red bell pepper chopped
4 oz. (1 cup) whole pecans toasted
4 oz. (1/2 cup) goat cheese
12 slices French baguette


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