Spinach Salad with Grilled Peaches and Gorgonzola

(Again with the dark picture.  It's been dark when we eat lately!)

I'll be the first to admit that even though we have been wanting to/talking about eating healthy this summer, it really hasn't been happening all that often.  In an effort to change that bad habit, I thought that I would make this salad from Daily Unadventures in Cooking.  It would give me a chance to use the beautiful local peaches I picked up at the store, as well as create a light dinner option for us to eat this week.  Let me just say that grilled peaches are awesome!  I kept picking them out of the salad and eating them on their own!

For Salad:
1 Peach
1 tablespoon Olive Oil
Salt and Pepper, to taste
4 cups Baby Spinach (I used a baby spinach, baby greens, and baby radicchio blend)
2 tablespoons Gorgonzola Cheese, crumbled

For Dressing:
1 Lemon
1/2 teaspoon Dijon Mustard
3 tablespoons Olive Oil
Salt and Pepper, to taste

Cut the peach in half and remove the pit.  Toss the peach halves in the olive oil, salt, and pepper.  Spray a grill with cooking spray and grill the peach for about 3 minutes on each side.  Allow the peach to cool and slice it thinly.  In a small bowl, zest and juice the lemon.  Whisk in the mustard, salt, and pepper.  Slowly whisk in the oil and correct the seasoning as needed.  In a large bowl, toss together the spinach and dressing.  Top with the peaches and the crumbled cheese.