Ingredients
2 peaches
1 tbsp butter
1/3 cup pecans
1/4 cup dried cranberries
1 tbsp maple syrup
pinch of sea salt
1 tbsp bourbon (optional)
1 bag of spinach leaves
3 ounces blue cheese, crumbled
White Balsamic Vinaigrette
2 Tbsp olive oil
2 Tbsp white balsamic vinaigrette
1 Tbsp honey
dash of salt and pepper
Preparation
Start by heating up a deep sauté pan or cast iron skillet on medium heat. While it’s heating up, slice your peach into long, 1/2 inch thick slices. When it’s hot, melt your butter in the pan and add the peaches. Give them 3 minutes on each side then toss in the pecans, cranberries, maple syrup and salt. Give it all a stir then, if you’d like, deglaze the pan with the bourbon and remove from the heat.
In a large bowl toss your spinach and dressing so that the leaves are coated. Add the blue cheese and the caramelized peach mix from the pan and keep tossing until it’s all mixed in.
