You've got this warm, wilted spinach with soft caramelized onions, tossed in this blue-cheesy infused balsamic vinaigrette and that combination just goes gangbusters with the salty, crispy bacon, the candied walnuts, and that juicy grilled peach.
This recipe serves four people as a main dish or 8-10 as an appetizer or side.
Using a food processor or blender, blend together vinegar, garlic, salt, and pepper. While blending, slowly stream in olive oil to emulsify. Set vinaigrette aside.
Place all the spinach in a large bowl.
In a large pan over medium-high heat, fry bacon until crisp. Transfer to paper-towel lined plate. Reserve 1-2 tablespoons of bacon fat in the pan.
Add onion to the remaining bacon fat and cook over medium heat until soft, about 7 minutes. Remove from heat and add blue cheese crumbles for just a few seconds until soft, but not melted. Add onions and blue cheese to the bowl of spinach and toss slowly so the spinach is evenly wilted by heat from the onions.
Place the peach halves cut side down in the warm pan and sear about 5 minutes until marked. You can also grill the peaches cut side down on a preheated grill. Meanwhile, add walnuts and balsamic vinaigrette to the salad and toss until evenly coated.
Divide salad evenly among plates. Add strips of bacon and peach halves.