Last night we went to a cookout at our son's house in Louisville. It was his mother in law's birthday, so we had a very special night. I brought this salad and it was wonderful! It has just a hint of mint and the rice vinegar makes the dressing so light!
3 Tablespoons rice wine vinegar
1 Tablespoon Dijon mustard
1/3 cup olive oil
1/2 teaspoon salt
Combine the rice wine vinegar and Dijon Mustard in a small bowl. Slowly pour the olive oil into the bowl, whisking constantly to emulsify. Season with salt.
3 peaches, pits removed and cut into wedges
1 Tablespoons olive oil
1 Teaspoon salt
5 cups mesclun greens mix
1/2 cup chopped pecans
1/3 cup feta cheese
Place the peaches in a bowl and drizzle with olive oil. Sprinkle with salt and toss well. Place on the grill and cook for 1 to 2 minutes on each side. Place the mesclun mix in a large bowl. Add the chopped pecans, feta and cooked peaches. Then layer the mint on top. Drizzle the salad with dressing and toss to coat.
This recipe is from Paula Dean( I did adapt it a bit)