Grilled Peach and Goat Cheese Salad
Grilled Garlicky Asparagus
Ingredients
- 2 Tbsp chopped walnuts, toasted
- 2 large peaches
- 1 (5-oz) pkg baby spinach
- ¼ cup thinly sliced red onion
- 2 Tbsp extra virgin olive oil
- 1 Tbsp balsamic vinegar
- 1 tsp Dijon mustard
- ¼ tsp kosher salt
- ¼ tsp pepper
- ½ cup crumbled goat cheese
Instructions
- Preheat grill to medium-high heat.
- Toast walnuts in a dry skillet over medium-high heat 3 to 4 minutes or until golden and fragrant.
- Cut peaches in half; remove pitsPlace peach halves on a grill rack coated with cooking spray; grill 2 minutes per side or until lightly browned.
- Remove peaches from grill, and thinly slice. Combine peach slices, spinach and onion in a large bowl.
- Whisk together olive oil, balsamic vinegar, mustard, salt and pepper.
- Drizzle vinaigrette over salad; toss to combine. Sprinkle with goat cheese and walnuts before serving.
Side Dish Ingredients
- 1 lb asparagus, trimmed
- ½ Tbsp olive oil
- 1 cloves garlic, minced
- ¼ tsp kosher salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat grill to medium-high heat.
- Combine asparagus, oil, garlic, salt and pepper in a shallow dish; toss to coat.
- Place asparagus on a grill rack coated with cooking spray; grill 4 minutes or until tender, turning occasionally.
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