Baby Spinach Salad With Grilled Peaches, Walnuts, Gorgonzola And White Balsamic Dressing

Baby Spinach Salad With Grilled Peaches, Walnuts, Gorgonzola And White Balsamic Dressing

Baby Spinach Salad With Grilled Peaches, Walnuts, Gorgonzola And White Balsamic Dressing


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Serves
6
Prep
10 min
Cook
5 min
Ingredients

6 ripe peaches

1 cup walnuts

1 1/2 cups Gorgonzola cheese, crumbled

12 ounces fresh baby spinach

1 teaspoon cinnamon

1/2 teaspoon vanilla

1/4 cup white balsamic vinegar

1/4 cup Balducci's Extra Virgin Olive Oil

Salt and pepper

Directions

Peel peaches and cut them in half and clean out the pit (Note: try blanching peaches for 2 minutes in boiling water to help remove skins more easily). Combine peaches with 1 tablespoon olive oil, cinnamon and vanilla. Toss peaches to evenly coat and place on a pre-heated grill and grill for 4-5 minutes. Remove from oven and place in a covered bowl to cool. Let cool and slice thin.

Collect the juice from the peaches and place in a blender. Add the balsamic vinegar and pulse to combine. Add the olive oil and pulse again. Taste for seasoning and add salt and pepper as needed. You may need to add a bit more vinegar or oil to get the desired consistency.

Mix the spinach, walnuts, gorgonzola cheese and peaches. Add 1/4 cup of the vinaigrette and serve immediately.