Sun-Kissed Fruit and Cheese Salad

I've been trying to try some new foods and recipes.  I'm such a creature of habit -- it's easy for me to get stuck in a routine of steak, shrimp, pork, chicken . . . repeat.

Summer is approaching and this is the perfect meat-free, hot day dinner choice.

2 fresh peaches, cut into wedges
1 cup red grapes, halved
1 cup cherry tomatoes, halved
8 oz mixed baby greens

1/2 red onion, thinly sliced

4 oz Mozzarella cheese

1/4 cup honey roasted sliced almonds

1/2 cup olive oil

1/4 cup white balsamic vinegar

3 Tbsp honey

1 1/2 Tbsp Dijon mustard

Heat a grill or grill pan to medium-high and oil the grate.  Arrange peaches evenly on the grate; grill until lightly charred, 2 - 3 minutes per side.

In a large salad bowl, toss together grilled peaches, grapes, cherry tomatoes, mixed greens, red onion, mozzarella cheese and almonds.

In a small bowl, whisk together oil and balsamic vinegar, honey and Dijon mustard until well combined.  Season with salt and pepper.  Drizzle dressing over salad and toss to coat.   

Serve immediately.