Spinach Salad

Chef Blake Landau, of Newton's Paradise Cafe prepares a spinach salad topped with a peach vinaigrette.

Vinaigrette Ingredients

1 onion chopped

2 peaches chopped

1 Tbsp. dijon

1 Tbsp. paprika

1/4 tsp. onion powder

1/4 tsp. garlic powder

Kosher salt

pepper

1 1/2 cups oil (corn)

1 cup rice vinegar

3/4 cup sugar

Directions

Get a skillet hot with oil to saute onion. Turn heat down and lightly brown the onion until fully carmalized (15 minutes). Season the mixture with Kosher salt. Add the peaches and cook until they become mush. Add to blender. Add remaining ingredients. Blend until emulsified.

(Makes about 1 liter)

Salad components

Fresh spinach or baby spinach

Pumpkin seeds

Maytag bleu cheese

Carrot - cut into curls or small sticks

Green onions

Bell pepper - cut into small sticks