Oh my oh my! This salad is one of my summer time favorites and since speciality vinegars are wildly available these days, it's a cinch to make. You could add leftover roasted chicken or pork loin and it would be fabulous.
Salad:
3-4 cups clean greens, whatever your family likes
2-3 fresh peaches, sliced
1/2 cup pearl sized mozzarella balls
1/4 cup toasted pine nuts or pecans
1/2 cup caramelized red onions (recipe to follow)
Peach vinaigrette:
3TLB peach balsamic vinegar or white balsamic
1 small clove garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/2 TLB agave nectar
1/4 cup extra virgin olive oil
In a bowl mix vinegar, garlic, salt and pepper, agave and then slowly stream in olive oil while continuing to whisk.
Caramelized red onions:
1/2 of a medium sized red onion, cut in slices
1 TLB olive oil
1/4 tsp salt
1-2 TLB balsamic vinegar
In a small skillet, heat oil for a minute or so on medium high heat. Add sliced onions and salt. Let soften and caramelize for at least 10 minutes. Stir occasionally. Then add the vinegar and lower heat and let cook for 5 or so more minutes.
Assemble the salad:
In a large bowl layer lettuce, peaces, cheese, nuts and onions. Re-whisk dressing and add enough to barely coat. Toss and serve immediately.
Enjoy!
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