1/2 Cup Roasted Raspberry Chipotle Sauce
1/2 Cup balsamic vinegar
1/4 Cup extra-virgin olive oil
6 Ripe peaches, pitted and cut into wedges
2 Pounds tomatoes, cut into wedges
1 Cup thinly sliced red onion
1 Cup crumbled feta cheese
1 Cup pecan halves, toasted
1/2 Cup torn fresh basil leaves
Make the dressing by mixing the Roasted Raspberry Chipotle Sauce, vinegar and olive oil in a large bowl. Add all remaining ingredients except the basil and toss to coat. Top with basil and serve immediately. Serves 10-12.
