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
2015-06-17 16:46:32
Makes 8 to 10 servings
Prep Time
15 min
Cook Time
10 min
Ingredients
- 5 peaches, peeled, pitted, and halved
- 2 cups pecan halves
- 2 tablespoons butter, melted
- 1 tablespoon kosher salt
- 1 head green leaf lettuce, shredded
- 1 (10-ounce) bag fresh baby spinach
- 1 cup fresh blueberries
- 2 ounces goat cheese, crumbled
- Honey-Thyme Vinaigrette (recipe
- follows)
Instructions
- Preheat grill to medium-high heat (350° to 400°).
- Grill peaches, cut sides down, for 2 to 3 minutes or until tender and browned. Remove from grill, and slice.
- Preheat oven to 400°.
- 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.
- 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.
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