Recipe Details

  1. For the grilled peaches, combine olive oil with Club House Blends Piri Piri Seasoning and Billy Bee Honey. Add peach slices and toss until well coated, marinade for 1 hour under refrigeration.
  2. Grill peach slices on both side, reserve.
  3. For the dressing, combine Club House Blends Piri Piri Seasoning, rice vinegar, garlic and Billy Bee Honey in a blender. Pour a thin, steady stream of olive oil. Refrigerate.
  4. For the salad, toss red onions and baby spinach with dressing, garnish salad with grilled peach and toasted sliced almonds.