The salad dressing is a Greek vinaigrette blended with some feta and it's brine, so we call it the Kevin Feta Brine sauce. Feel free to cook the peaches another way, but this is a great addition to a grilled menu.

Ingredients

• 5 oz baby kale

• 2 peaches

• 3 Tbsp toasted walnuts

• 1 Tbsp chopped red onion

• 1 Tbsp chopped dried cherries

• ½ block feta + brine

• ¼ cup olive oil or neutral oil

• 3 Tbsp red wine vinegar

• ½ tsp dried oregano

• ½ tsp Italian seasoning

• 2 tsp honey dijon mustard, or 1 tsp of each

Directions

1. Wash and pat dry the kale. Add it to a bowl with a little splash of olive oil, and use your hands to massage the greens. This allows the flavors to mellow and brings out the natural nuttyness.

2. Slice the peaches into 8 wedges each and toss with oil and add salt. Grill the peaches until it is charred on each side of the wedge, then set aside to cool.

3. Using a mini food processor, combine the oil, vinegar, oregano, Italian seasoning, and mustard. Add about a tablespoon of the brine from the feta block, and pinch in about a tablespoon of the feta. Process until it is well combined. Taste and adjust for salt and pepper. If making the dressing by hand, the feta won't incorporate, leaving chunks, which is fine but not what we're going for.

4. Add some dressing to the kale and toss. Plate the greens, then adorn with the grilled peaches. Add onion, dried cherries, and toasted walnuts. Crumble more feta over the top, and top with fresh cracked pepper.