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Spinach Salad with Warm Bacon Vinaigrette & Grilled Peaches

  • 5 slices bacon
  • 1 large shallot
  • ¼ cup Dash ‘N Drizzle peach white balsamic vinegar
  • 2 firm, ripe peaches*
  • ½ Bermuda onion, thinly sliced, pole to pole
  • 3 handfulls (about 4-5 ounces) baby spinach
  • Salt and pepper to taste
  • Grape seed or other mild oil to brush peaches

Place skillet on medium heat.

Add bacon to skillet and cook until crisp. Remove to a paper towel lined plate.

Add Shallots to skillet and lower heat to medium-low, and cook, stirring occasionally
until tender, about 5 minutes. (You can take this a step further and increase the depth of flavor by caramelizing the shallots… cook over low heat for approximately 30 minutes.)

While shallots are cooking, cut the peach into ½ inch wide slices.

Brush the peaches lightly with oil and season with salt. Cook for 1-2 minutes per side, or until dark grill marks appear.

Remove shallots from heat. Stir in vinegar and pepper to taste.

Place spinach in large bowl and scatter onion on top. Pour dressing over the top, add bacon and peaches and toss well to coat.

Serve and enjoy!

Serves 2

*Note: try to find freestone peaches… they are much easier to cut up than cling peaches!