Here’s a perfect and light salad for summer, especially great something like grilled chicken or swordfish. This version was adapted from one I found in Cuisine Magazine.
Raspberry Salad with Grilled Peaches
- 1/2 c slivered almonds, toasted
- 1/4 c red wine vinegar
- 1 1/4 c fresh raspberries, divided
- 2 T honey, divided
- 2 T fresh tarragon, chopped
- 1 T minced shallot or vidalia onion
- 1/4 c olive oil + 1 T
- salt and pepper to taste
- 2 peaches, halved, pitted
Preheat Grill to med-high. Whisk together vinegar, 1/4 c raspberries, 1 T honey, tarragon, and shallots. Drizzle in oil, whisking constantly. Set aside.
In a separate bowl, combine 1 T honey and 1 T oil. Brush onto peashes. Grill peaches until marked, ~3 min per side.
Toss salad greens with dressing. Serve with more raspberries, almonds, and the peaches.