PHOTO BY CHEF HUDA YIELD: 4 SERVINGS
WHAT YOU NEED
4 fresh peaches – halved and pitted
2 tablespoons dark rum
1 teaspoon nutmeg
1/2 tablespoon olive oil
10 ounces fresh baby spinach
1/4 small red onion – thinly sliced
1/2 cup feta or blue cheese – crumbled
1/2 cup pecans or walnuts – toasted and chopped
Finish with cracked black pepper
MAPLE BALSAMIC VINAIGRETTE
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
3 tablespoons pure maple syrup
2 teaspoons Dijon mustard
1 small shallot – minced
Kosher salt & freshly ground black pepper to taste
WHAT TO DO
In a small bowl mix together olive oil, rum and nutmeg. Lightly brushes mixture onto peaches. Let set for 3-5 minutes then place peaches on grill. Grill peaches over medium-high heat for 2 to 4 minutes on each side or until softened and with desired grill marks.
For Maple Vinaigrette: combine maple syrup, mustard, shallots, balsamic vinegar and olive oil in a small bowl and whisk together. Season with salt and pepper then set aside.
In a large bowl, combine spinach, red onions and pecans. Drizzle in desired amount of maple vinaigrette and then toss.
Now, let’s make something Pretty and Delicious! For plating place spinach salad on a platter or individual plates. Slice grilled peaches and place on top of spinach salad. Sprinkle with feta cheese on top and finish with fresh cracked black pepper. Enjoy!
For more Pretty and Delicious recipes visit www.chefhuda.com