Ingredients:

  • 170g Fresh Baby Spinach
  • 400g Ripe Peaches, sliced into 1/2-inch wedges
  • 100g Raw Pecan Halves
  • 85g Creamy Goat Cheese, crumbled
  • 1/2 Small Red Onion, paper-thinly sliced
  • 60ml Extra Virgin Olive Oil
  • 30ml Aged Balsamic Vinegar
  • 1 tbsp Honey
  • 1 tsp Dijon Mustard
  • 1/4 tsp Sea Salt
  • 1/4 tsp Freshly Cracked Black Pepper

Instructions:

  1. Place 100g raw pecan halves in a dry skillet over medium heat for 5 minutes until they smell nutty and turn deep brown. Shake the pan constantly so they don't burn. Remove immediately from the pan to prevent burning.
  2. Submerge your sliced red onion in a bowl of ice water while you prep everything else. This removes the 'bite' and keeps them crunchy.
  3. Slice 400g of peaches into 1/2 inch wedges, keeping the skins on for extra color and fiber.
  4. Ensure your 170g of baby spinach is bone dry; use a paper towel or spinner if needed. Wet leaves mean soggy salad.
  5. Combine 60ml olive oil, 30ml balsamic, 1 tbsp honey, 1 tsp Dijon, salt, and pepper in a small jar.
  6. Shake the jar vigorously for 30 seconds until the liquid is thick and opaque.
  7. Pat the soaked red onions dry with a clean towel to prevent adding excess water to the bowl.
  8. Place the spinach in your large bowl and drizzle with only half of the dressing.
  9. Use your hands or large spoons to coat the leaves until they look glossy but not weighed down.
  10. Top with the peach wedges, toasted pecans, onions, and 85g of crumbled goat cheese, then drizzle the remaining dressing over the top.