Instructions

1. To make the dressing whisk together miso paste, agave nectar, sesame oil and lemon juice. Set aside. Also you can pour all ingredients in a small jar, close the lid and shake it well until everything combines.
2. Cut the peach in half and remove the pit. Slice zucchini into thick ribbons.
3. Brush the grilling pan with oil and heat over high heat. Grill zucchini ribbons for a minute on each side.  Then grill peach halves only on the inner side.
4. To assemble the salad arrange salad greens on a plate, put peach half in a middle, spread zucchini around and drizzle with lemon miso dressing. Garnish with sesame seeds and serve.