Ingredients

• 1 medium red bell pepper , chopped
• 0.25 cups apple cider vinegar
• 0.25 cups chopped yellow onion
• 2 tablespoons vegetable oil
• 2 tablespoons honey
• 0.5 teaspoons freshly grated ginger
• 0.5 teaspoons garlic paste

Instructions

1. 1 Combine red bell pepper, vinegar, onion, oil, honey, ginger, and garlic paste in a jar with a lid. Cover jar, shake, and refrigerate dressing 8 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Place peaches and kale leaves on the preheated grill. Toss kale continuously until softened and lightly charred on the edges, about 5 minutes. Cook and turn peaches until grill marks appear, about 3 minutes per side.
4. 4 Place cooked kale in a serving bowl and toss with dressing. Top with cooked peaches and goat cheese. Season with salt and pepper. Serve warm.

Nutrition per serving