Garlic and Peach Spinach Salad

Toronto Garlic Festival
Course Salad, Snack, Starter
Servings 4 Servings


To Make the Salad

  • 1 bunch Spinach leaves washed and cut into bite-size pieces

To Make the Dressing

  • 30 ml Extra virgin olive oil
  • 15 ml Balsamic Vinegar
  • 15 ml Apple cider vinegar
  • 15 ml Honey
  • 1 - 2 cloves Ontario garlic chopped coarsely
  • 1 Ontario peach pit removed and cut into bite-size pieces
  • 60 ml Silvered almonds
  • 15 ml Shelled Hempseed
  • pinch Fresh ground black pepper


  • Place spinach in a medium salad bowl.
  • In a medium size mixing bowl add balsamic vinegar, apple cider vinegar and honey.
  • Add olive oil in a slow stream, whisking until emulsified. Whisk in garlic and pepper.
  • Pour dressing over salad and toss.
  • Artfully arrange peach pieces, almonds and hemp seeds on top, and serve.


Coarsely chopping the garlic allows for little "garlic explosions" - biting into the pieces releases allicin (garlic flavour). It's a nice contrast with the chopped peach.