*yields 2 portions

Ingredients for salad
4 cups fresh spinach
1 large peach (or 2 smaller ones) sliced
1 scallion chopped
3 tbsp goat cheese
1/2 avocado cubed
2 tbsp pecan pieces
1 tbsp currants

Ingredients for hazelnut vinaigrette
1/3 cup raw hazelnuts
3 tbsp pistachio oil (or a neutral flavor oil)
1 tbsp dijon mustard
2 tbsp erythritol, stevia, or Choc Zero Maple Syrup
1 tbsp champagne vinegar
1 tbsp sherry vinegar
1 tbsp balsamic vinegar
salt and pepper

Instructions

1. Add all the ingredients for salad into a large salad bowl and crumble the soft goat cheese over the top evenly
2. Add all of the ingredients for the vinaigrette into a blender and blend until the hazel nuts turn into small crumbs. It’s going to look like a pesto.
3. Add the vinaigrette into the salad and mix until well combined. Serve fresh.

Macros Per Portion:
Calories: 647.3
Carbs: 39.3 g
Net Carbs: 30.6 g
Fat: 52.1 g
Protein: 13.9 g