سلطة الدراق المشوي

To prepare the balsamic glaze, combine balsamic vinegar and honey in a saucepan. Cook over low heat until the liquid reduces and thickens. Let it cool completely to thicken further.

Cut the peaches in half and brush them with olive oil. Sprinkle with a pinch of salt and pepper.

Grill the peaches until they are golden and tender.

For the dressing, mix olive oil, red vinegar, honey, lemon zest, lemon juice, basil, thyme, and minced garlic in a bowl.

In a large bowl, place the spinach leaves and add the dressing. Toss well to coat

Add cherry tomatoes, burrata cheese, and caramelized nuts to the spinach

Add the grilled peaches to the salad and garnish with more roasted or caramelized nuts.

Drizzle the balsamic glaze over the salad before serving.