Bourbon Peach Salad With Creamy Mint Avocado Vinaigrette

• Seared Rye Bourbon Peach and Avocado Salad
• 1 Peach thinly sliced
• 1 tablespoon Oil
• 1 cup Bulleit Rye Bourbon (or enough to coat the peaches)
• 1/2 Red Onion sliced very thin
• 1 Avocado sliced
• 1 Grilled Skinless Boneless Chicken Breast
• 5 cups Mixed Greens
• 1 small chile pepper diced (optional)
• Creamy Mint/Avocado Vinaigrette
• 1/2 Very Ripe Avocado
• 1/2 juice of lemon
• 1/4 cup White Wine Vinaeger
• 3/4 cup oil (can be olive or vegetable, I mix half and half)
• 1.5 teaspoons honey
• 7-8 Mint Leaves very finely minced

1. Slice the peach into 3/8 inch slices
2. place the peach slices in a bowl and cover with Bourbon
3. Let sit for 20-30 minutes (or longer if you wish!)
4. heat the oil in a flat bottom skillet or pan
5. Add peaches (be sure they sizzle) and cook on medium-high heat for about 10 minutes until they start to blacken very slightly
6. remove peaches from heat, let cool and then place in the fridge for 15 minutes to chill
7. Just before serving, top the salad with the mint/avocado vinaigrette
8. top the salad with the sliced or chopped chicken breast
9. soak the mint leaves in the lemon and vinegar for 2-3 minutes
10. add the avocado and pulverize until it has reached a creamy consistency
11. whisk in the oil and honey
12. refrigerate dressing until you are ready to serve the salad

seared rye bourbon, oil, rye bourbon, red onion, avocado, chicken, chile pepper, avocado, avocado, lemon, white wine vinaeger, oil, honey

Taken from food52.com/recipes/29491-bourbon-peach-salad-with-creamy-mint-avocado-vinaigrette (may not work)