Peach Salad

Romaine and spinach
3 fresh peaches, skinned and sliced
Crumbled bleu or gorgonzola cheese
1 avocado, sliced
1/2 bunch sliced green onions
1/4 cup sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
½ Tbsp sugar
½ Tbsp dijon mustard
1 clove garlic, minced
½ tsp salt
fresh black pepper

Directions:

Prepare dressing and chill overnight (or at least an hour).
If desired, you can do a double batch of the dressing, then use half of it as a chicken marinade. Just marinade for 30 min – 1 hour, then grill the chicken and slice atop salad.
In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces. (Timesaver: use prepackaged candied pecans—the Emerald brand ones with pumpkin pie spice are incredible!)
Layer greens, chicken, peaches, avocado, onions, cheese, then top with dressing and nuts before serving. For a pretty presentation you can stack these items (minus the dressing) in reverse order into a bowl, turn over onto a salad plate, then gently remove the bowl and add dressing just prior to serving.