Grilled Peach Salad with Honey-Thyme Vinaigrette

poolsidedinner.salad

Warm days call for a cool and delicious salad. Peaches are in season so use these juicy gems to sweeten up this dish. A homemade Honey-Thyme Vinaigrette that is easy to make is the perfect way to dress a summer salad. 

Grilled Peach Salad with Honey-Thyme Vinaigrette
Makes 8 to 10 servings
Write a review
Print
Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
Ingredients
  1. 5 peaches, peeled, pitted, and halved
  2. 2 cups pecan halves
  3. 2 tablespoons butter, melted
  4. 1 tablespoon kosher salt
  5. 1 head green leaf lettuce, shredded
  6. 1 (10-ounce) bag fresh baby spinach
  7. 1 cup fresh blueberries
  8. 2 ounces goat cheese, crumbled
  9. Honey-Thyme Vinaigrette (recipe
  10. follows)
Instructions
  1. Preheat grill to medium-high heat (350° to 400°).
  2. Grill peaches, cut sides down, for 2 to 3 minutes or until tender and browned. Remove from grill, and slice.
  3. Preheat oven to 400°.
  4. On a small rimmed baking sheet, toss pecans with melted butter to coat. Bake for 8 minutes or until toasted. Sprinkle with salt. Let cool on pan for 30 minutes.
  5. In a large bowl, toss together lettuce, next 3 ingredients, peaches, and pecans. Add desired amount of Honey-Thyme Vinaigrette, tossing gently to coat. Serve immediately.
Celebrate Magazine http://www.celebratemag.com/