Peach Salad with Ancho Dressing

Serves 4

For the Salad

4 peaches, sliced
2 large mint leaves, julienne
3 TBS toasted pecans
1 TBS crumbled feta cheese
2 TBS ancho chili dressing
1 bunch kale

Coat peaches and kale in the dressing. Pile peaches and kale in a small bowl, top with mint, pecans, and feta.

Ancho Dressing

¼ cup sugar
1 dried chilies
¼ tsp Dijon mustard
½ cup lemon juice
½ cup water
½ cup vegetable oil

Place sugar and dried chili in a blender and blend until it becomes a fine powder. Add mustard + lemon juice and blend until it is a paste. Slowly add oil + water, until you have a vinaigrette. Season with salt.