For the salad:1 cup baby leaf lettuce1 Vidalia onion, sliced into 1/2 in rings1 peach, sliced in half1/4 cup goat cheese, crumbled
For the dressing:
1 tsp Dijon mustard
1 Tbsp white wine vinegar2 Tbsp olive oil
Salt and freshly ground pepper
Prepare grill (medium-high heat). Brush sliced Vidalia onions with olive oil, season with salt and pepper. Grill onion slices and peach until tender, about 4 minutes per side. Thinly slice peaches.
For the dressing, simply whisk together all ingredients in a bowl. In another large bowl, toss together the salad, freshly grilled sliced peaches and Vidalia onions. Drizzle with dressing and sprinkle goat cheese on top. Serve immediately.
Provided by the Vidalia Onion Committee
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This recipe was most recently featured in
Boston Organics Newsletter No. 21 of 2014.