Baby Spinach Salad With Grilled Peaches, Walnuts, Gorgonzola And White Balsamic Dressing
6 ripe peaches
1 cup walnuts
1 1/2 cups Gorgonzola cheese, crumbled
12 ounces fresh baby spinach
1 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 cup white balsamic vinegar
1/4 cup extra virgin olive oil
Salt and pepper
Peel peaches and cut them in half and clean out the pit (Note: try blanching peaches for 2 minutes in boiling water to help remove skins more easily). Combine peaches with 1 tablespoon olive oil, cinnamon and vanilla. Toss peaches to evenly coat and place on a pre-heated grill and grill for 4-5 minutes. Remove from oven and place in a covered bowl to cool. Let cool and slice thin.
Collect the juice from the peaches and place in a blender. Add the balsamic vinegar and pulse to combine. Add the olive oil and pulse again. Taste for seasoning and add salt and pepper as needed. You may need to add a bit more vinegar or oil to get the desired consistency.
Mix the spinach, walnuts, gorgonzola cheese and peaches. Add 1/4 cup of the vinaigrette and serve immediately.