• Preheat oven to 400 degrees
• Line a large rimmed baking sheet with parchment paper or aluminum foil
• Pour brown sugar and red pepper flakes on a large plate,mix it around
• Coat each side of bacon in the brown sugar and red pepper mixture
• Place the bacon on the prepared baking sheet *I place mine on a baking rack so that the grease drops down but you don't have to*
• Bake for aprrox. 20 minutes, until caramelized (the bacon will crisp as it cools).
• Let cool, then cut the bacon into large bite-size pieces.
• While the bacon is baking, light the grill and heat to medium high heat.
• Brush the onions with olive oil and season with salt and pepper.
• Grill onions, turning occasionally, until softened and browned, approx 10 minutes.
• Put the onions on a plate and side aside.
• Put the peach wedges in a large bowl and pour on extra virgin olive oil, gently stir to coat the peaches.
• Grill the peaches over moderately high heat until tender, approx 2 - 4 minutes.
• Transfer to a plate.
• Separate the onions into rings.
• On a large serving plate place the grilled onion rings and grilled peaches, sprinkle on the bacon pieces and goat cheese.
• Drizzle with Fresh Mint & Peach Vinaigrette Dressing.
• Enjoy!

Mint & Peach Vinaigrette Instructions

• Combine chopped mint and lemon juice in a small saucepan.
• Bring to a boil and remove from heat.
• Let steep for about 10 minutes.
• Put remaining dressing ingredients (olive oil, red wine vinegar, honey, salt and peach) into a high powered blender or food processor and blended thoroughly.