Ingredients
Salad
- 2 peaches sliced (not overripe for sturdiness on the grill)
- 1/4 cup pecans toasted and chopped
- 2 - 4 oz burrata balls
- 4 oz salad mix
Balsamic Vinaigrette
- 1/4 cup extra virgin olive oil
- 1 tbsp tbsp balsamic vinegar
- 1 tbsp red wine vinegar
- 1/2 tbsp dijon mustard
- 1 tbsp honey
- 1 tsp green goddess seasoning (I use Trader Joe’s)
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
Method
- Heat a grill to medium. Grill peach slices for 3–5 minutes per side until char marks appear. Set aside.
- Spread pecans on a parchment-lined sheet pan. Bake at 350°F for 5–10 minutes, turning often, until fragrant (do not burn). Once cooled, give them a rough chop.
- Add all vinaigrette ingredients to a mason jar, secure the lid, and shake until well combined.
- Toss salad greens with balsamic vinaigrette. Top with grilled peaches, toasted pecans, and torn burrata. Drizzle with extra vinaigrette and serve.