Serves: 4 to 6
6 cups fresh spinach leaves, stems removed
2 balls fresh mozzarella cheese, cubed
12 to 16 small-medium strawberries, stems removed and cut into quarters
3 to 4 fresh peaches, Colorado if available, cut in half and then into thin slices
1 cup toasted almond slivers
2 tablespoons red wine vinaigrette (see red wine vinaigrette recipe)
2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons balsamic reduction
Toss the spinach leaves with the red wine vinaigrette, salt and pepper. Add the strawberries and mozzarella and gently fold in with the spinach. Be careful not to toss or overmix these ingredients.
Place the spinach leaves on individual serving plates or a large platter. Fan the peaches out into groups of 4 to 5 slices, and lay on top of the spinach. Drizzle the balsamic reduction across the salad, moving from right to left. Sprinkle the toasted almonds around the salad, serve and enjoy!
- Toasting the almonds brings out a more robust, nutty flavor. To toast, use either the oven or stovetop and watch them closely to prevent the nuts from burning.
- Ripe peaches have a sweet aroma, and will yield to the touch when gently pressed.
- Once the peaches are ripe they can be stored in the refrigerator, but be sure to bring them to room temperature before serving for best results.