Sweet, savoury, fresh, bbq'd and delicious too! If this combination sounds appealing to you, you have to try this salad. Pair it with a sparkling water or nice glass of white wine for a complete experience.
This recipe makes enough dressing for 4 healthy sized salads. The dressing is very versatile so you can refridgerate it and keep it for other salads throughout your week. Feel free to play with whatever ingredients you love; keep grilled peaches or nectarines for that summer bbq feeling. Spinach can be replaced for kale.
Kale, washed and destemmed - Hint you can buy bagged, washed organic kale - check Walmart
peaches - 1 per salad, quartered or halved
red onion, sliced (or green onion)
feta or goat cheese to taste
croutons (homemade ones are great!) or pumpkin seeds, pecans or almonds for crunch
1/3 cup extra-virgin olive oil
1/4 cup apple cider or white wine vinegar
2 tablespoons lemon juice
1 tablespoon spicy brown mustard or dijon mustard
1 garlic clove, minced or 1/4 tsp. garlic powder
1- 2 tablespoons honey, to taste (or maple syrup)
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
Combine all above ingredients in jar and shake well, or whisk in bowl. Taste and adjust as you like. Dressing keeps in fridge for 5 days. It will firm up in fridge, so remove and let it warm before mixing.
Preheat grill to medium heat.
While grill preheats, prepare and plate salads. two options: 1- Easiest is to plate as they are and then add dressing after peaches are ready. 2 - If you like to massage the kale, then add kale to bowl with desired amount of dressing and massage the leaves with your hands to soften the kale. Then assemble your salad on a plate.
When the grill is ready, lightly brush peaches with olive oil and grill until carmelized. Turn as needed if quartered.
Add peaches to your salad, pour yourself a glass of wine or sparkling water and enjoy!