Ingredients
- Nonstick cooking spray
- 5 slices bacon, chopped
- 1 shallot, finely chopped
- 1 teaspoon Dijon mustard
- 1/4 cup balsamic vinegar
- 1 teaspoon sugar
- Kosher salt and freshly ground black pepper
- 3 firm, ripe large peaches, pitted and quartered
- Extra-virgin olive oil
- 5 ounces baby spinach
- 1/2 red onion, thinly sliced
Directions
Preheat the grill to medium-high heat and spray with nonstick spray.
Cook the bacon in a skillet over medium heat until crisp. Remove to a paper towel lined plate
Add the shallots to the skillet and saute until tender. Stir in the mustard, vinegar and sugar and season with salt and pepper, to taste.
Brush the peaches with olive oil and season with salt and pepper. Grill until golden and has grill char marks, about 1 to 2 minutes on each side.
Add the spinach and the sliced red onion to a large serving bowl. Add the peaches, the vinaigrette and the chopped bacon. Toss and serve.
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By maestraamie
Molalla, OR
on May 27, 2012
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Whole family loved it and has become summer go to for company.
By irishmum27
Clarksburg, 60
on April 25, 2011
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This is a perfect summer salad and I look forward to making it all through the winter! It has a perfect combination of sweet and savory...I've served it at several cook outs and family functions and each time I always get the same reaction "This is the most incredible salad i've ever had!" I also used half arugula and half spinach for a change in texture :
By Rigby3317
Grand Prairie, TX
on September 09, 2009
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I loved this recipe! It was a nice end of summer salad and wonderful savory flavor!!! My family cleaned the salad bowl completely, which is not the usual response. I did decrease the amount of bacon grease by draining off around a tablespoon or so, but that was personal preference as to how I like my salad dressings. Also I did half arugula and half spinach. Loved it!
Read all 8 reviews