August is national peach month so I've been trying to consume my fair share to support the local farmers. While I love peaches in cocktails, desserts and salsas, nothing seems to beat a plain perfectly ripe peach. However, with the Georgia heat, peaches seem to ripen so quick that I have to find creative ways to eat them before they're past their prime. This salad was an easy weeknight summer meal and the different flavors and textures were a great combination! I received some honey roasted chipotle almonds from Blue Diamond and added them to the dish and the spice was a heavenly match to the sweet Georgia peaches. What's your favorite way to enjoy a summer peach?
// Ingredients //
1 peach, pitted, peeled and chopped
1 cup spinach
1/8 cup sliced red onion
1/8 cup roasted garbanzo beans
1/8 cooked and crispy diced pancetta
1/8 cup Blue Diamond honey roasted chipotle almonds
Dressing:
1 tbsp honey
1 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp dijon mustard
// Instructions //
1. Roast garbanzo beans at 400 degrees for 20 minutes and set aside to cool. Then saute pancetta over medium heat for about 5 minutes or until crispy. Set aside to cool.
2. Mix dressing ingredients and set aside. Assemble salad starting with spinach. Layer additional ingredients and top with homemade dressing. Serve and enjoy!
*This post is sponsored by Blue Diamond. All opinions are my own!
** Photography and styling by Amy Mikkelsen
Looks delish!! Definitely pinning this! Will have to make this asap!
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