Spinach and Ham Salad

3 T. olive oil
2 T. Peach Balsamic
3 cups cooked ham, cubed
8 cups baby spinach, rinsed and dried
1 cup diced cantaloupe
½ cup diced peached
1 red onion, thinly sliced

In a small bowl, whisk together to oil and vinegar. In a large bowl, toss together the remaining ingredients. Pour dressing over and toss to coat. Serve immediately.

Peach Balsamic

This dark, rich Peach Balsamic Vinegar from Modena, Italy has a full peach flavor.