Savor Recipe: Fresh Peach Mozzarella Salad with Balsamic Vinaigrette, Oct. 17 2013

Fresh Peach Mozzarella Cheese Salad with Balsamic Vinaigrette

6 fresh peaches cut in half with seeds removed
Rub with olive oil then sprinkle brown sugar & cinnamon on side to grill.
Place peach on grill or sauté pan and grill until peach is slightly caramelized.
Remove. Set aside. Cut into slices.

1 lb mozzarella cheese cut into ½” x ½” cubes
2 cups watermelon balls
2 cups fresh baby spinach, each salad

Honey Glazed Pecans:
Toss ½ lb pecans with ¼ cup brown sugar, 1 tbsp honey, 1 egg white, 1/2 tsp salt
Bake at 400˚ for ten minutes.
Let cool.

To Serve:
Place spinach on plate.
Place peaches on top.
Place watermelon on top.
Place cheese on top.
Drizzle with balsamic dressing.
Sprinkle pecans on top.

Balsamic vinaigrette:
1 cup olive oil
1/3 cup aged balsamic vinegar
1/8 cup dates or figs
Blend until smooth.