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
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.