• 1 cup balsamic vinegar
• 1/4 cup honey
• 4 ripe peaches
• 1 tablespoon olive oil
• 4 cups mixed salad greens
• 1/2 cup grated Parmigiano-Reggiano
• 1/3 cup roasted pine nuts

Place balsamic vinegar in a small saucepan and boil over medium high heat until cooked down to half and is thickened (about 10 minutes). Stir in honey until combined and remove from heat; set aside.

Preheat grill to medium. Cut peaches in half, remove pit and slice fruit into wedges. Brush both sides with olive oil and grill until they have light to medium grill marks on each side (about 3-4 minutes a side). Place salad greens on plates and top with peaches, cheese and pine nuts. Drizzle with balsamic reduction and serve. Makes 4-6 servings.