Dairy
Easy
4 Servings
Allergens 
30 Minutes
Diets
This sweet salad with grilled peaches, creamy feta cheese, and crunchy candied walnuts pairs beautifully with grilled fish.
6 cups mesclun lettuce
2-3 peaches, cut into wedges
3 tablespoons brown sugar
1/2 cup caramelized walnuts
4 ounces feta cheese, crumbled
3 tablespoons Tuscanini Raspberry Fruit Spread or other raspberry jam
1/4 cup Kedem Red Wine Vinegar
2 tablespoons olive oil
1/2 teaspoon salt
Heat a grill pan over medium heat. Add peaches and grill until outsides are caramelized.
Meanwhile, preheat oven to 350 degrees Fahrenheit. Combine balsamic vinegar and brown sugar in a small saucepan over medium-low heat. Let simmer until vinegar reduces and mixture is thick and syrupy.
Transfer peaches to a lined baking sheet. Brush with balsamic glaze and bake for 15 minutes.
Whisk all dressing ingredients together.
Plate each salad with lettuce, peaches, walnuts, and crumbled feta. Drizzle with vinaigrette and serve.
Recipe by: Nesher Caterers Photography by: Esti Waldman
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