Peach Salad With Raspberry Vinaigrette Recipes
TOSSED SALAD AND RASPBERRY VINAIGRETTE
Provided by Trisha Yearwood
Categories side-dish
Time 10m
Yield 4 to 6 Servings
Number Of Ingredients 12
Steps:
- For the salad: Place the salad greens in a large bowl. Mix in the cranberries, walnuts, mandarin oranges, grape tomatoes and feta.
- For the vinaigrette: Combine the raspberries, vinegars, sugar and mustard in a blender until smooth. Slowly stream in the oil until combined.
- Toss the salad with the vinaigrette before serving.
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- To make the vinaigrette, remove the stem from the chipotle pepper and discard; remove and discard seeds. Place the pepper and adobo in a blender or food processor and puree on medium speed. Add the honey, vinegar, lime juice, jam, garlic, and salt to the blender and process until smooth. With the motor running, slowly add the oil in a thin, steady stream and process until the vinaigrette thickens. Transfer to a clean container, cover, and refrigerate until ready to serve.
- To make the salad, place the peaches in a large bowl and toss with olive oil, salt, and pepper. Heat the grill or grill pan to medium-high or 400°F. Place the peach halves flat side down, and cook to make grill marks, about 2 minutes. Turn and cook on the other sides, about 1 minute. The peaches should remain firm enough to hold their shape. Remove to a plate.
- Place the greens in a large bowl and toss with 2 tablespoons of the vinaigrette. Arrange the greens on a decorative platter and place the peach halves on top, pit sides up. Divide the goat cheese among the peach halves, filling the centers, and drizzle with 2 additional tablespoons of dressing before serving.
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