Grilled Peach and Asparagus Salad with Sweet Shallot Vinaigrette
½ cup Nakano® Seasoned Rice Vinegar 2 shallots, minced 3 Tbsp minced fresh tarragon 1 Tbsp whole grain Dijon mustard 1 Tbsp honey ½ cup plus 2 Tbsp olive oil,
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Cooking tools:
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- Mixing bowl
- Whisk
- Measuring cup
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- Serving platter
Ingredients
- ½ cup Nakano® Seasoned Rice Vinegar
- 2 shallots, minced
- 3 Tbsp minced fresh tarragon
- 1 Tbsp whole grain Dijon mustard
- 1 Tbsp honey
- ½ cup plus 2 Tbsp olive oil, divided
- 4 peaches
- 1 lb asparagus, trimmed
- 1 (10-oz) container spring mix
- 1 pint multicolor cherry tomatoes, halved
- ½ red onion, thinly sliced
- ½ cup sliced almonds, toasted
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