This post is sponsored by Hornitos® Tequila.
Over the past few weeks, I’ve been frantically planning a 4th of July party. We’re not talking just your average 4th of July party though. After assessing how busy my and Eric’s summers were looking, we somehow came to the decision that the 4th was the perfect date for an engagement party. I guess that’s what happens when every other weekend either had one of us working or traveling or bachelor/ette-party-attending. So yes, we’re *those people* who are throwing an us-centered party on a national holiday. (Ok, so my mom’s technically the one throwing the party, but you get the point.)
And you know what; I’m ok with it.
My parents live near a gorgeous river in northern Maryland, and I can’t think of any more perfect way to spend the weekend than sitting on a tube, sipping an ice-cold brew, and visiting with our closest friends and family. These roasted peaches will probably be there — and who knows, the leftover tequila might be put to use at some point in the evening, too.
Roasted Peach Salad with Tequila-Lime Vinaigrette
3 peaches, sliced crosswise
1 ball mozzarella, thinly sliced
1/2 bulb jicama, thinly sliced
1 cup microgreens
2 tablespoons chopped cilantro
3 limes, juiced
2 tablespoons Hornitos® Plata tequila
2 tablespoons olive oil
2 tablespoons honey
salt and pepper to taste
Preheat oven to 400 degrees Fahrenheit. Put peach sections on a Silpat sheet (or use foil on a baking sheet). Roast peaches for 15-18 minutes until very lightly browned. In the meantime, whisk lime juice, tequila, olive oil, honey, salt, and pepper. To assemble, stack warm peaches on top of freshly rinsed microgreens and layer with mozzarella, jicama slivers, and cilantro. Drizzle with tequila vinaigrette.
Hornitos® Tequila doesn’t settle for the status quo but believes in taking experiences to the next level with 100% agave tequila. Learn more about what makes us Not Just Any Tequila at www.hornitostequila.com and follow us on Twitter at www.twitter.com/Hornitos