Grilling peaches brings out their sweetness and the balsamic mustard dressing adds acid that balances it out nicely. Serve alone as a side dish or top it with the Peach Glazed Chicken, posted August 1. Serves 2.
4 cups Dark Greens (Romaine, Arugula, etc)
2 large peaches
1 tbl horseradish mustard
1 tbl balsamic vinegar
1 tbl extra virgin olive oil
Shred lettuce and divide between bowls. Stir together mustard, vinegar and olive oil and refrigerate. Heat grill. Cut peaches in half and remove stone. Spray peach halves with olive oil and grill about 3 minutes per side until juicy but not mushy. Add to salad bowls.
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