Peach Salad with Honey Vinaigrette

nibbleboard.com/recipes/peach-salad

Ingredients

Instructions

1. Whisk together the olive oil, red wine vinegar, honey, salt, and pepper in a small bowl or jar until emulsified. Taste and adjust seasoning.
2. Create a bed of slightly chopped spinach in a large serving bowl.
3. Arrange the sliced peaches and avocado over the spinach in an alternating pattern.
4. Sprinkle crumbled feta cheese and chopped pecans over the top.
5. Scatter torn basil leaves across the salad.
6. Drizzle the honey vinaigrette over everything just before serving. Toss gently or serve as-is for a beautiful presentation.

Nutrition per Serving

Chef Tips

• Choose peaches that give slightly when pressed near the stem — they should be fragrant and ripe but not mushy. Underripe peaches won't have enough sweetness to balance the feta and vinegar.
• Toast the pecans in a dry skillet over medium heat for 3-4 minutes until fragrant for a deeper, nuttier flavor.
• Slice the avocado last to prevent browning, or toss slices in a little lemon juice if prepping ahead.
• Swap feta for burrata or fresh mozzarella for a creamier, milder cheese pairing. Goat cheese also works beautifully.
• Make the vinaigrette up to 3 days ahead — store in a sealed jar in the fridge and shake well before using.

Storage

Undressed salad components keep in airtight containers in the fridge for up to 2 days. Once dressed, eat within a few hours — the spinach wilts quickly.