By In The Kitchen With Stefano Faita

Bring this flavourful salad to your next barbecue, brunch or potluck party. If peaches are not in season, substitute with pears, plums or nectarines.


6 large handfuls baby spinach (about 8 cups)
1 (14 ounce) can black-eyed peas
2 peaches, sliced
5 slices bacon, diced and cooked until crispy
1/2 red onion, sliced
Handful chopped toasted pecans, for garnishing

1/3 cup olive oil
3 tbsp. white wine vinegar
1 tsp. Dijon mustard
1 clove garlic, minced
Pinch sugar
Salt and freshly ground black pepper, to taste


Add spinach, black-eyed peas, peaches, bacon, red onion and pecans to a large large bowl.

For the dressing: combine olive oil, white wine vinegar, Dijon mustard, garlic, sugar and salt and pepper.

Toss salad with dressing. Taste and adjust for seasoning. Garnish with more pecans, if desired.

Yield: 6 servings.

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