Maple Grilled Peach and Spinach Salad

• 14 cup diana sauce maple flavoring
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 2 firm peaches, peeled pitted and halved
• 4 cups Baby Spinach or 4 cups arugula
• 12 cup thinly sliced red onion
• 12 cup halved grapes
• 12 cup halved grape tomatoes
• 14 cup goat cheese, crumbled (optional)

1. Preheat the grill to medium-high.
2. Stir the sauce with the red wine vinegar.
3. Toss half the sauce with the peaches.
4. Whisk the remaining half of the mixture with the olive oil.
5. Reserve.
6. Place the peach halves, cut side down, on the preheated grill.
7. Grill for 3-4 minutes per side or until well-marked but still firm.
8. Remove from the grill and slice into wedges.
9. Toss the spinach, red onion, and tomatoes with the dressing mixture.
10. Top with peaches.
11. Sprinkle with the crumbled goat cheese (if using).
12. TIP: If using canned peaches, drain well and pat dry with paper towel.
13. Cook for only 2 minutes per side.

diana sauce maple, red wine vinegar, olive oil, peaches, arugula, red onion, grapes, halved grape tomatoes, goat cheese

Taken from www.food.com/recipe/maple-grilled-peach-and-spinach-salad-372309 (may not work)