Grilled Peach Salad with Spinach and Raspberries

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Recipe by: Bibi

"Right before your grilled entree comes off the grill, throw some peaches on for the salad. The caramelization adds a dimension of flavor and appearance to the peaches. Put them on a bed of fresh spinach, add raspberries and a good vinaigrette, and some almonds, too, for crunch."

Directions

Preheat an outdoor grill for medium heat and lightly oil the grate.
Combine olive oil, balsamic vinegar, garlic, mustard, salt, and pepper in a small container with a lid. Cover and shake vigorously to combine dressing ingredients. Set aside.
Brush peach slices lightly with avocado oil. Place peaches, cut-side down, onto the grill; cook until grill marks form, 1 to 2 minutes. Turn each slice and cook until grill marks form, 1 to 2 minutes more. Remove from grill
Divide spinach between 4 salad plates. Top each salad with 4 grilled peach slices. Evenly distribute raspberries and top with some almonds. Drizzle each salad evenly with dressing.