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Grilled Peach Salad

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 4-6


For salad:

3, pits removed and sliced into large wedges Chin Drippin’ Peaches

for drizzling  Extra Virgin Olive Oil

salt and freshly ground black pepper

6 cups mixed greens

1/2 cup snap peas, sliced into 1-inch pieces

3 scallions, dark greens removed, sliced on the diagonal into 1-inch pieces

1/4 cup toasted slivered almonds

2 ounces crumbled goat cheese

For vinaigrette:

2 teaspoons Dijon mustard

2 Tablespoons red wine vinegar

3 Tablespoons Extra Virgin Olive Oil

Salt and freshly ground pepper

Adapted From:

Enjoy this super salad for lunch or as a refreshing, light dinner.

Heat a grill to medium. Place the peaches on a cookie sheet and drizzle with olive oil and sprinkle with salt and pepper. Grill the peaches over medium heat until soft and grill marks appear, about 3-4 minutes per side. Remove and let cool. In a large bowl combine the greens with the snap peas, scallions, almonds, goat cheese, and peaches. In a small jar with a lid, combine the ingredients for the vinaigrette. Shake well to emulsify then pour over the salad in the bowl. Toss well to combine and enjoy immediately.