Grilled Peach, Walnut and Balsamic Salad

Ingredients

• 2 ripe peaches
• 2 tsp cinnamon
• 2 tsp coconut sugar
• 2 tsp organic high heat oil such as canola or safflower
• 1/2 tsp salt
• 8 c. mixed greens
• 1/4 cup reduced balsamic glaze
• 1 cup toasted walnuts (can use a sautee pan, watch closely as they burn quickly!)
• 1/2 c balsamic vinegar
• 1/2 c EVOO
• 1 tsp mustard, prefer whole grain
• 1/4 tsp salt
• 1/4 tsp pepper
• Preheat the grill to 400 to 600F degrees.
• Core and quarter the peaches. Put in a bowl with oil, coconut sugar, cinnamon and salt. Toss.
• Grill for around 1 to 2 minutes a side.
• Cool, dice.
• Combine all dressing ingredients in a jar and shake or mix thoroughly.
• Roughly chop the mixed greens and place into a bowl (or separate bowls).
• To assemble the salad, drizzle about 1 tablespoon of balsamic reduction on each of the salads, and then followed by the toasted walnuts and diced grilled peaches.