Grilled Peach and Asparagus Salad with Sweet Shallot Vinaigrette

Name: Grilled Peach and Asparagus Salad with Sweet Shallot Vinaigrette
Prep time: 25 minutes
Cook time: 10 minutes
Total time: 25 minutes + Model.Content.CookTime
Yield: 6 Servings
Ingredients: ½ cup Nakano® Seasoned Rice Vinegar; 2 shallots, minced; 3 Tbsp minced fresh tarragon; 1 Tbsp whole grain Dijon mustard; 1 Tbsp honey; ½ cup plus 2 Tbsp olive oil, divided; 4 peaches; 1 lb asparagus, trimmed; 1 (10-oz) container spring mix; 1 pint multicolor cherry tomatoes, halved; ½ red onion, thinly sliced; ½ cup sliced almonds, toasted

Yield: 6 Servings | Prep Time: 25 minutes | Cook Time: 10 minutes

Ingredients

½ cup Nakano® Seasoned Rice Vinegar

2 shallots, minced

3 Tbsp minced fresh tarragon

1 Tbsp whole grain Dijon mustard

1 Tbsp honey

½ cup plus 2 Tbsp olive oil, divided

4 peaches

1 lb asparagus, trimmed

1 (10-oz) container spring mix

1 pint multicolor cherry tomatoes, halved

½ red onion, thinly sliced

½ cup sliced almonds, toasted

Directions

Combine Nakano® Seasoned Rice Vinegar and shallots in the container of a blender; let stand 15 minutes. Add tarragon, mustard, and honey; process until blended. With processor running, slowly add ½ cup oil through food chute; process until blended.
Meanwhile, preheat grill to medium-high heat. Cut peaches in half; remove pits. Toss peaches and asparagus with 2 Tbsp oil. Grill peaches, cut sides down, 3 to 4 minutes or until grill marks appear; slice. Grill asparagus, 3 to 4 minutes or until just tender; cut into 1-inch pieces.
Toss together spring mix, tomatoes, onion, nuts, peaches, and asparagus in a large bowl. Add desired amount of dressing; toss and serve immediately.