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Grilled Peach and Toasted Macadamia Spinach Salad

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In winter I get up at night
And dress by yellow candle light.
In summer quite the other way,
I have to go to bed by day.

I have to go to bed and see
The birds still hopping on the tree,
Or hear the grown-up people’s feet
Still going past me in the street.

And does it not seem hard to you,
When all the sky is clear and blue,
And I should like so much to play,
To have to go to bed by day?

Bed in Summer by Robert Louis Stevenson

A spinning of summer words and feelings. I love spinners of words. And peaches. Dribbling down my chin…

Grilled Peach and Toasted Macadamia Spinach Salad

Serves as many as you please

  • 1 clove garlic, minced
  • Dollop of good Dijon mustard
  • Drizzle of honey
  • Balsamic vinegar
  • Extra-virgin olive oil
  • Sea salt + cracked pepper
  • Ripe peaches, halved, pits removed, each half cut into thirds
  • Baby spinach (or baby arugula)
  • Macadamia nuts (toasted at 325F for about 10 minutes, tossing occasionally)
  1. In a small bowl, whisk together garlic, Dijon, honey and desired ratio of balsamic + olive oil. Season with sea salt + cracked pepper and set aside.
  2. Heat grill or grill pan to medium-high and grill peaches for about 30 seconds per side to get nice grill marks.
  3. Add spinach to a large shallow bowl. Scatter with grilled peaches and toasted macadamia nuts. Drizzle with vinaigrette and toss. Season with more sea salt + cracked pepper.

More → Salads

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