Grilled Peach Salad with Grilled Lemon Vinaigrette

• 1 cup Kooshy Almost Naked Croutons

• 1 cup Evie’s Sweet and Salty Texas Pecans 

• 2 peaches, pitted and sliced

• 10 oz lettuce mix

• 4 oz goat cheese, crumbled 

• 3 oz prosciutto, crisped and crumbled

• ¼ cup pickled shallots:

• 1 shallot, sliced thin

• ½ cup champagne vinegar 

• ½ cup warm water 

• 1 tbsp sugar 

• 1 tsp salt

Whisk together sugar, salt, warm water and vinegar until dissolved and pour over sliced shallots. Cover and refrigerate for at least 30 minutes.

• ¼ cup Grilled Lemon Vinaigrette

• 2 small lemons

• ⅓ cup olive oil

• 1 tbsp champagne vinegar

• 1 tsp dijon mustard 

• 1 tbsp mayo 

• 2 tsp hot honey

• ½ tsp salt

• ½ tsp black pepper

Cut lemons in half and cook on a hot grill or grill pan for about 3 minutes until browned. Squeeze grilled lemon juice into a container or small bowl and add remaining ingredients. Whisk together until smooth. 

Preheat oven to 350° F. Lay slices of prosciutto on a baking sheet and bake for about 10-15 minutes until crispy. Crumble into bite size pieces and set aside. 

Cook peach slices on a hot grill or grill pan for 2-3 minutes on each side until slightly charred. Remove and let cool slightly.

Mix Kooshy Croutons and Evie’s Pecans in a ziploc bag and crush slightly with a rolling pin if desired.

Toss greens in lemon vinaigrette and pile onto a platter or large serving bowl. Top with peaches, shallots, goat cheese, crispy prosciutto, croutons, pecans and enjoy!

Recipe Crafted by @onkatiesplate