Garden Greens with Grilled Peaches, Spicy Georgia Pecans and Goat Cheese

1. In a small bowl, combine chili powder, cumin, ¼ teaspoon sugar, ⅛ salt and the cayenne; set aside.  Heat 1/2 tablespoon olive oil in skillet over medium heat.  Add pecans and heat, stirring occasionally, until crisp – about 5 minutes.  Stir in spice mixture stir to evenly coat pecans.  Cook 2 minutes.  Turn pecans out onto paper towel to cool.  (Pecans can be prepared several days ahead and kept in an airtight container.)
2. Heat grill to medium-low heat.  Cut peaches lengthwise to make 20 wedges.  Coat grill rack with vegetable oil cooking spray.  Grill peach wedges on one side 3 to 5 minutes or just until lightly browned and a bit tender.  Remove to plate.
3. To serve, toss the salad greens with vinegar, the remaining 2 tablespoons oil, 1/4 teaspoon sugar, and 1/8 teaspoon slat.  Divide greens among 4  serving plates; top each salad with 5 peach wedges and a quarter of the spiced pecans and the goat cheese.  Serve immediately.

Recipe courtesy of the Georgia Pecan Commission