I have leftover raspberry sauce from the peach melba I made a few days ago. Remember August is our peach month and we can't get enough of them. On this hot day we decided to have a grilled peach salad and use some of the leftover raspberry sauce to make a raspberry vinaigrette. I grilled a couple peeled peach halves on our electric griddler. I tore some romaine lettuce into bowls, sliced some grilled peaches over the lettuce, sprinkled walnut pieces and feta cheese over it and drizzled with the following raspberry vinaigrette:
1/4 cup olive oil
2 teaspoons cider vinegar
2 Tablespoons raspberry sauce
A little salt and freshly-ground black pepper
Wisk all the ingredients and drizzle lightly over salad.