Grilled Peach Tomato Salad

Preheat oven to 390 °F. On a baking sheet, place bacon. Roast for 10 minutes or until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess fat. Set aside.

Dissolve brown sugar in apple cider vinegar and season with salt and pepper. Set aside.

Heat grill over high heat. Meanwhile, cut peaches in quarters and remove pit. Rub peaches with olive oil, salt, and pepper. Grill peaches, cut side down, for 3 minutes or until they have developed grill marks. Remove from grill. Place grilled peaches on a baking sheet and drizzle with brown sugar mixture. Roast for 5 minutes at 390 °F. Stir grilled peaches and roast for 5 more minutes. Remove from oven and set aside.

For the vinaigrette: In a bowl, combine honey, Dijon mustard, apple cider vinegar, olive oil, salt and pepper. Mix thoroughly and set aside.

In a salad bowl, combine red-leaf lettuce, Cherubs®, roasted peaches, fresh baby Mozzarella cheese balls, thinly sliced red onion, bacon, fresh mint, and sliced avocado. Drizzle with vinaigrette and serve.