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White Balsamic Vinaigrette + Grilled Peach & Avocado Salad

Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

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

  1. ** 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.
  2. You can use arugula in place of spinach.
  3. Crumbled goat cheese would be divine in this dish as well.