Spinach Salad with Grilled Peaches and Goat Cheese Toast
The perfect brunch-time salad.
Ingredients
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
½ 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. (½ cup) goat cheese
12 slices French baguette
Directions
- 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.