Grilled Peach and Asparagus Salad with Sweet Shallot Vinaigrette

Yield: 6 Servings | Prep Time: 25 minutes | Cook Time: 10 minutes

½ cup Nakano® Seasoned Rice Vinegar

2 shallots, minced

3 Tbsp minced fresh tarragon

1 Tbsp whole grain Dijon mustard

1 Tbsp honey

½ cup plus 2 Tbsp olive oil, divided

4 peaches

1 lb asparagus, trimmed

1 (10-oz) container spring mix

1 pint multicolor cherry tomatoes, halved

½ red onion, thinly sliced

½ cup sliced almonds, toasted

Combine Nakano® Seasoned Rice Vinegar and shallots in the container of a blender; let stand 15 minutes. Add tarragon, mustard, and honey; process until blended. With processor running, slowly add ½ cup oil through food chute; process until blended.
Meanwhile, preheat grill to medium-high heat. Cut peaches in half; remove pits. Toss peaches and asparagus with 2 Tbsp oil. Grill peaches, cut sides down, 3 to 4 minutes or until grill marks appear; slice. Grill asparagus, 3 to 4 minutes or until just tender; cut into 1-inch pieces.
Toss together spring mix, tomatoes, onion, nuts, peaches, and asparagus in a large bowl. Add desired amount of dressing; toss and serve immediately.

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