Lightly grilling fresh, ripe peaches enhances their sweetness, making them the perfect pairing for our savory bacon in this summery spinach salad. A quick homemade balsamic vinaigrette tops it off, along with sliced red onions and crumbled feta cheese.
- 6 slices Hempler's bacon, chopped into about 1-inch pieces
- 1 shallot, finely diced
- 1 tsp. Dijon mustard
- 1/4 cup balsamic vinegar
- 1 tsp. sugar
- Salt and fresh ground black pepper
- 3 firm, ripe peaches, pitted and quartered
- Olive oil
- 5 ounces baby spinach leaves
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
Preheat the grill to medium-high heat.
Cook the chopped bacon in a skillet over medium heat until crisp. Remove from skillet to a paper towel-lined plate and set aside. Keep bacon drippings in the skillet.
Add the shallot to the skillet and saute until tender. Stir in the mustard, vinegar and sugar. Season with salt and pepper to taste. Set aside.
Brush the peach quarters with olive oil and season with salt and pepper. Grill until each side is golden with light char marks, about 1 to 2 minutes per side.
Add the spinach, sliced red onion and crumbled feta to a large serving bowl. Add the crumbled bacon, grilled peaches and vinaigrette. Toss and serve.