Dinner time!

That's steak made by my famous grillmaster. He's amazing.

Then there's a salad. Spinach with balsamic peaches and goat cheese. Yum, right? Hence the post. Anyone can grill a steak. It sure as heck won't taste like Casey's, but anyone can grill.

This salad was so delish, I just had to put it up. It's not any ordinary salad either.

For the salad:
1 T honey
1 T balsamic vinegar
2 peaches, cut into wedges
1 pound baby spinach (or arugula)
1 shallot, thinly sliced
1 cup sliced almonds, toasted
4 ounces goat cheese (or feta)

For the dressing:
1/3 c plain nonfat oyogurt
1/2 tsp fresh lemon juice
1 tsp dijon mustard
2 tsp honey
2 T plus 2 tsp balsamic vinegar
1/3 c EVOO
salt and pepper to taste

In a medium mixing bowl, combine 1 T honey and vinegar with a fork; add the peaches and stir to coat. In a large nonstick pan, sear peaches over medium heat for about 2 1/2 minutes per side or until caramelinzed. Remove from heat and let cool.

Meanwhile, whisk together yogurt, lemon juice, mustard, and remaining honey and vinegar in a medium bowl. Drizzle in oil, whisking constantly; season with salt and pepper.

In a large bowl, toss together peaches, spinach, shallots, almonds, and 1/2 cup of dressing. Divide among 4 plates; top each with 1 oz of cheese.

Eat up.

This is short and sweet because we have two of the most adorably precious puppies in our house that I'm trying to keep an eye on because nap time is over and play time is ON. Pics to come of our little ladies. We've taken about a billion.