Chef Regina Charboneau came up with this delightfully summery salad on the fly while visiting her friend, gardening expert, and television personality P. Allen Smith's farm. Perusing his cabinets, she found canned chipotle peppers in adobo and raspberry vinegar, plus perfectly ripe peaches and farm-fresh goat cheese, which proved to be just the ticket to creating a winsome dish. "If people are grilling, it's a good salad that can go with a lot of things," she says. Charboneau loved it so much, she included it in her 2014 Mississippi Current Cookbook.
Grilled Peach Salad with Chipotle-Raspberry Vinaigrette
Servings Per Recipe: 6
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.