YIELD: 12 servings Dressing: 1½ cups olive oil ¾ cup white-wine vinegar 4 Tbsps. Dijon mustard Salt and freshly ground black pepper to taste Salad: 12 Vidalia onions, ½-in. sliced as needed olive oil 12 peaches, halved 12 cups baby leaf lettuce 3 cups crumbled goat cheese 1. Prepare grill (medium-high heat). 2. For dressing: Whisk together all ingredients. Reserve. 3. For salad per portion: Brush 1 portion onion slices with olive oil and season with salt and pepper. Grill onion ...
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