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Roasted Peach Balsamic Salad
Ingredients
Scale
Roasted Balsamic Peaches
- 3–4 small peaches sliced
- 1 T Pinehurst Olive Oil Co. Peach Balsamic Vinegar
- 1 T ghee or butter melted
Salad Ingredients
- 4–5 oz lettuce (spring mix or arugula work best)
- 15–20 thin stalks of asparagus
- 3 T. Pinehurst Olive Oil Co. Chipotle Olive Oil
- ½ medium red onion, sliced
- Salt & Pepper
- ¼ cup pistachios, shelled
- 2 oz. goat cheese
Balsamic Reduction
- 1 cup Pinehurst Olive Oil Co. Peach Balsamic
Instructions
- Preheat oven to 425 degrees.
- Place peach slices on one half of a parchment lined baking dish. Drizzle with the melted butter and Peach Balsamic Vinegar combination. Place in oven and roast for 5 minutes.
- Remove from oven and carefully flip peaches over. Spread asparagus on the other half of the baking sheet, top with the red onion slices. Drizzle with 1 T Chipotle Olive Oil and salt and pepper to your desired tastes. Bake for an additional 10 minutes.
- While your vegetables and peaches are in the oven, prepare the balsamic glaze. Bring the 1 Cup of Peach Balsamic Vinegar to a boil over medium high heat. Reduce heat to medium and simmer with a bubbling on the outside of the saucepan. Let simmer for 10 minutes, stirring occasionally. Remove from heat and set aside to cool. The glaze will continue to thicken as it cools.
- To assemble the salads, toss lettuce with remaining 2T Chipotle Olive Oil and divide among 3-4 bowls. Sprinkle with salt and pepper. Top with asparagus, red onion, goat cheese and peaches. Drizzle with balsamic glaze and top with pistachios. Enjoy!