Shelly's Recipe

PEACH MELBA SALAD

Category: Salad

1 (5-oz) bag baby spinach
1 (1-pint) container fresh raspberries
1 (2.25-oz) pkg sliced almonds, toasted
2 peaches, peeled, pitted, and sliced
1 recipe Warm Bacon Vinaigrette
Garnish: crumbled goat cheese

In a large bowl, combine spinach, raspberries, almonds, and peaches. Drizzle with half of Warm Bacon Vinaigrette, tossing carefully to coat. Garnish with crumbled goat cheese, if desired. Serve remaining dressing on the side. Serves 4

Warm Bacon Vinaigrette
2 tbsp butter
2 tsp chopped shallot
2 tbsp light brown sugar
2 tsp cornstarch
1/4 tsp salt
2 tbsp water
1/4 cup raspberry balsamic vinegar
4 slices bacon, cooked and crumbled

In a small non-stick skillet, melt butter over medium heat. Add shallot and cook for 2 minutes. Set aside.

In a medium bowl, whisk together brown sugar, cornstarch, and salt. Slowly add water and vinegar, whisking constantly. Add crumbled bacon to shallots and pour vinegar mixture over it. Cook over medium heat, stirring constantly, for approximately 5 minutes, or until mixture thickens. Serve immediately.