Grilled Summer Peach Salad

Celebrate the sweet, juicy flavors of Summer produce with this crunchy, healthy, gorgeous salad. It makes a lovely vegetarian main or a great side to a piece of grilled chicken. You'll have leftover vinaigrette from this recipe -- it makes a great marinade for grilled eggplant or zucchini. This recipe makes two salads.

PREP TIME: 10 minutes
COOK TIME: 20 minutes

For the balsamic vinaigrette:
1/2 cup extra balsamic vinegar
1/2 cup extra virgin olive oil
1 teaspoon whole grain mustard
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper

For the salad:
6 ounces baby greens, washed and dried
2 Summer-ripe peaches, cored and cut in half (leave skins intact)
1/4 fennel bulb, cored, outside skin removed and very thinly sliced
1/4 red or sweet onion, thinly sliced
1/2 cup sliced almonds
Honey, for drizzling
4 ounces crumbled Feta cheese (optional)

Make the grilled peaches: Preheat a grill or grill pan to medium-high and oil the grill. Place peach halves cut side up on a plate and drizzle with honey. Grill, cut side down, for 3-4 minutes, until the honey caramelizes but the peaches are still firm. Remove peaches from heat and set aside to cool for 15-20 minutes. Once cooled, slice the peaches into wedges.

While the peaches are resting, make the vinaigrette. Combine all dressing ingredients in a lidded glass jar and shake well to combine.

To assemble the salads, arrange greens, peach slices, fennel, onion, almonds and Feta (if using) on two serving dishes. Drizzle with dressing and serve right away.