YIELD: 12 servings
1½ cups olive oil
¾ cup white-wine vinegar
4 Tbsps. Dijon mustard Salt and freshly ground black pepper to taste
12 Vidalia onions,
½-in. sliced as needed olive oil
12 peaches, halved
12 cups baby leaf lettuce
3 cups crumbled goat cheese
1. Prepare grill (medium-high heat).
2. For dressing: Whisk together all ingredients. Reserve.
3. For salad per portion: Brush 1 portion onion slices with olive oil and season with salt and pepper. Grill onion slices and 2 peach halves until tender, about 4 minutes per side. Thinly slice peaches. Toss peach and Vidalia onion slices with 1 cup lettuce. Plate, drizzle with dressing and sprinkle ¼ cup goat cheese on top. Serve immediately.
Recipe and photo by the Vidalia® Onion Committee