A light and delicious summer salad.
Recipe by Shelly Hart
6 cups spinach or other greens
4-5 fresh peaches
1/2 cup pomegranate arils (seeds)
5 oz crumbled goat cheese
1/2 cup or more unsalted dry toasted almond slivers (Trader Joe’s makes great ones or toast your own slivered almonds)
4 tablespoons honey
4 tablespoons apple cider vinegar
1-2 tablespoons of pecan oil or olive oil
1 tablespoon of blood orange juice
herbs de Provence, salt, and fresh cracked pepper to taste
For best flavor, mix the dressing ingredients together at least a few hours ahead of time. To make the dressing, whisk or shake together equal parts honey and apple cider vinegar. Add oil and orange juice. Shake or whisk together. Add herbs and salt and pepper to taste. Refrigerate to let flavors combine.
Slice peaches and toss with lemon juice to preserve color. Place greens, peaches, pomegranate, goat cheese, and nuts in a large bowl. Toss with dressing. Serve immediately.