Diva Tasting: Today’s Menu…

Warm Peach and Kale Salad



1 Medium Red Bell Pepper, Chopped (Optional)

¼ Cup Apple Cider Vinegar

¼ Cup Chopped Yellow Onion

2 Tablespoons Vegetable Oil

2 Tablespoons Honey

½ Teaspoon Freshly Grated Ginger

½ Teaspoon Garlic Paste


1 Tablespoon Vegetable Oil

2 Peaches, Each Cut Into 8 Wedges

½ Pound Kale Leaves, Veins Removed

Cup Goat Cheese

Salt And Pepper To Taste


Step 1 Combine red bell pepper, vinegar, onion, oil, honey, ginger, and garlic paste in a jar with a lid. Cover jar, shake, and refrigerate dressing 8 hours to overnight.

Step 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 3 Place peaches and kale on the preheated grill. Toss kale continuously until softened and lightly charred on the edges, about 5 minutes. Cook and turn peaches until grill marks appear, about 3 minutes per side.

Step 4 Place cooked kale in a serving bowl and toss with dressing. Top with cooked peaches and goat cheese. Season with salt and pepper. Serve warm. Serves 4


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