Peaches in the summertime are perfectly sweet from the moment they’re picked. Shop at your local farmers market for “tree-ripened” peaches. The difference in flavor is day and night compared to store-bought peaches that are harvested prematurely and shipped far distances. Also, since they are on the Dirty Dozen list of produce with the highest concentrations of pesticides, try to make sure your peaches are organic.

Peach Salad with Spinach, Toasted Pecans and White Balsamic Vinaigrette

Serves 6

Grilled Peaches

6 peaches, quartered, pit removed

2 tablespoons extra-virgin olive oil

2 teaspoons sea salt

Preheat the grill to medium-high heat. Toss the quartered peaches with olive oil and salt. Place peaches on the grill. Leave for 2 to 3 minutes to achieve grill marks. Remove and set aside to cool.

 Maple Gastrique

1 cup maple syrup

½ cup sherry vinegar

1 vanilla bean, split and seeds scraped

In a small saucepan, combine all of the ingredients and place over medium heat. Bring to a simmer and reduce the maple mixture until it coats the back of a spoon. Remove from the heat and cool completely.

Salad Assembly:

6 cups baby spinach

2 fennel bulbs, thinly sliced

1 cup pecans, toasted

½ cup crumbled goat cheese

½ cup White Balsamic Vinaigrette 

¼ cup Maple Gastrique

6 Grilled Peaches

In a large bowl, toss the spinach and fennel with the vinaigrette. Divide the arugula among 6 plates and top with pecans, goat cheese and Grilled Peaches. Drizzle the extra Maple Gastrique and some of the White Balsamic Vinaigrette over the toppings and peaches. 

For more healthy recipes like this one, purchase a copy of our Beautiful Living cookbook.