To make prep easier, start off by plating the mixed greens, minced shallots, & goat cheese. Then set aside.
Then rinse and slice peaches into fourths.
Next, drizzle a little EVOO in a medium saucepan. Then add the peach slices, rotate on each side for about 10 seconds. Just until they begin to caramelize.
Toss the almonds in a little EVOO and salt. Bake at 350 degrees for about 8 - 10 minutes.
Mix the toasted almonds into the salad, finish with four peach slices & drizzled balsamic vinegar.
& that's it, you're done! With fresh aromas of white peach & citrus, a good Sauvignon Blanc pairs perfectly with this crisp summer salad.