Description
There’s something magical about the flavor of a sun-ripened peach. Juicy, sweet, and full of summer energy, peaches are one of those fruits that shine in both sweet and savory dishes.
Ingredients
- 4 cups baby spinach or arugula
- 2 ripe peaches, thinly sliced
- ¼ cup crumbled microbial-rennet feta or goat cheese
- ¼ cup thinly sliced red onion (optional)
- ¼ cup toasted pecans or sliced almonds
- 2 tablespoons chopped fresh basil or mint
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar or lemon juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Start by whisking together the olive oil, vinegar or lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl or jar. Set the dressing aside.
- Step 2: Thinly slice the peaches. No need to peel them unless the skin is thick or fuzzy. Slice the red onion if using, and toast the nuts in a dry skillet for 2 to 3 minutes until fragrant. Let the nuts cool.
- Step 3: Place the greens in a large bowl or spread them on a serving platter. Add the peach slices, red onion, crumbled cheese, nuts, and chopped herbs.
- Step 4: Drizzle with the prepared dressing just before serving. Toss gently to coat everything evenly and serve immediately.
Notes
To grill peaches: Preheat a grill or grill pan to medium. Halve the peaches and remove the pits. Brush the cut sides lightly with olive oil. Grill each side for 2 to 3 minutes, until you see distinct grill marks. Let them cool slightly, then slice and add to the salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: Fresh Assembly
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 10 g
- Sodium: 310 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 12 mg