Ingredients
mixed salad greens
shredded carrots
2 firm peaches
heaping 1/4 cup pecan halves
1 tbsp. butter
1 tbsp. cinnamon
1 1/2 tbsp. sugar
goat cheese
blackerry walnut dressing (recommend Scottsdale Farms)
Preparation
Pre-heat grill to medium
While grill is warming, put salad greens and shredded carrots on 3 dinner plates and set aside.
Slice peaches and set aside.
Melt butter in small saute pan over med-high heat. While butter is melting, mix together sugar and cinnamon. When butter is melted, add pecans and cinnamon-sugar to pan. Stir well, and keep stirring for 7 minutes or until sugar is completely meleted and syrup forms. Pour pecans and syrup onto parchment paper to cool.
While pecans are cooling, grill peaches 2 - 3 minutes per side, or until nice grill marks form on each side.
Place peach slices and pecans (and cinnamon crumbles) on each salad. Top with goat cheese. Drizzle with dressing.
