Recipe courtesy of Paula Deen
Total:
19 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Dressing:
Salad:

Directions

Preheat a grill pan to medium-high heat.

For the dressing: Combine the rice wine vinegar and Dijon in a small bowl. Slowly pour the olive into the bowl, whisking constantly to emulsify. Season with salt.

For the salad: Place the peaches in a bowl and drizzle with olive oil. Sprinkle with salt and toss well. Place on the grill and cook for 1 to 2 minutes on each side.

Place the mesclun mix in a large bowl. Add chopped pecans, feta and cooked peaches. Drizzle salad with dressing and toss to coat.

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