I am back in the kitchen after an amazing getaway to Sedona, AZ last weekend with my family. We got to spend time with wonderful friends in one of our favorite places. This week is also our 4th wedding anniversary and, since we got married in Sedona, it was just great timing to return for a visit. Plus it has been real toasty here in southern Arizona, so a small temperature drop was appreciated.
With the trip and all the change going on in our house, I have been really trying to keep it simple on the meal front. This week marked my first week staying home part time with my daughter. SO amazing. I really don’t know how I got so lucky. We have been having some busy days, but are excited to continue to adjust to our new schedule.
This week I made a simple salad dressing. Homemade dressings are so easy, and can be less pricey than pre-bottled options. I use a blender in this recipe because I like my garlic and shallots pulverized a bit. I love the mild flavors in this dressing, and the white balsamic really makes it. This salad was very fresh too and was a great vehicle. I know the peaches or the avocados should be the star here, but truly it’s the dressing.
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I first made a version of this dressing while working at a restaurant in Phoenix. It was simple enough, and it was a great complement to an heirloom tomato and watermelon salad. We have a lot of avocado in our home, my daughter and I eat at least 4 per week, so using it with this recipe seemed right.
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Please enjoy this dressing that will add amazing flavor to a light side salad or a main dinner salad with grilled chicken or shrimp.
White Balsamic Vinaigrette + Grilled Peach & Avocado Salad
Ingredients
- 2 peaches, quartered
- 2 ripe avocado, quartered
- 1-2 teaspoons of canola oil
- 5 cups of baby spinach
For the dressing
- ¼ cup white balsamic vinegar
- 1 garlic clove, chopped
- 1 small shallot, chopped
- 2 teaspoons thyme, chopped
- 2 teaspoons honey
- ½ teaspoon of salt
- ¼ teaspoon pepper
- ½ cup olive oil
Instructions
- Lightly brush peaches and avocado with oil, set aside.
- On a grill pan, heat to medium heat, once hot place quartered peaches and avocado on grill and cook until heated through- about 5-8 minutes
- In blender add all dressing ingredients except the oil.
- Blend until combine, then while blender on low slowly add olive oil to thicken the dressing.
- In a bowl add the spinach, avocado and peaches, set aside.
- Dress the salad starting with just ¼ cup of the dressing and add more per your liking.
- Serve as is or top with your favorite cheese or nuts.
Notes
- ** Dressing makes about a cup, you won’t need it all for this recipe. It can be stored sealed, in a cool, dry place for up to 2 weeks.
- You can use arugula in place of spinach.
- Crumbled goat cheese would be divine in this dish as well.