Baby Greens Salad with Roasted Peach and Honey Lime Vinaigrette
So simple, but what a bold statement this elegant salad will make on your company table! I fell in love with this salad when my sister Ronnie served it one year at her Rosh Hashanah dinner.
Servings: 4
Ingredients
- 4 large peaches halved and pitted (organic preferred)
- 1 tablespoon unsalted butter or coconut oil melted
- 2 teaspoons honey
- Olive oil spray
Honey-Lime Vinaigrette
- 4 teaspoons fresh lime juice
- 2 teaspoons honey
- 3 tablespoons olive oil
- 1 tablespoon minced fresh thyme
- Salt and freshly ground pepper to taste
- 1 5 ounce package baby greens
- 1/2 cup pecans halves toasted
Instructions
- Preheat oven to 375 F. In a large bowl, toss peach halves with melted butter (or coconut oil) and honey.
- Lightly coat a baking sheet with olive oil spray; arrange peaches cut- side down on sheet.
- Roast peaches for 5 to 10 minutes or until cut- side of each peach is soft and begins to caramelize. Let cool slightly.
- In a small bowl, whisk together all vinaigrette ingredients.
- Add baby greens to a large salad bowl: toss with vinaigrette.
- Arrange greens on four salad plates.
- Top each with a roasted peach and sprinkle with toasted pecans.
Notes
Conventional peaches are one of the fruits that made the New Dirty Dozen list of produce with the most pesticide residue! (Would you believe 62 pesticides have been identified on conventional peaches?) So when buying peaches, do try to buy organic!
2 Responses