Mixed Green Salad With Sugar Roasted Peaches |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe combines Sugar Roasted Peaches with salad greens, seeds, and a creamy Goddess dressing. From Chef Bill Taibe, chef/owner of leFarm and The Whelk, Westport, CT. Ingredients:
1 1/2 tablespoons extra virgin olive oil |
1/3 cup creme fraiche |
1 tablespoon fresh lime juice |
1 tablespoon mixed herbs, chopped (such as tarragon, parsley, basil, and mint) |
1 teaspoon fresh chives, thinly sliced |
kosher salt |
fresh ground black pepper |
2 tablespoons sunflower seeds |
2 teaspoons pumpkin seeds |
2 teaspoons pine nuts |
6 ounces mixed baby greens (such as arugula, red leaf, red oak, and butter lettuces, 6 cups) |
peach (half of sugar roasted peaches) |
12 fresh mint leaves, optional for garnish |
Directions:
1. Preheat oven to 350°F and place rack in center of oven.
2. Whisk together 1 tablespoon olive oil, ceme fraiche, lime juice, mixed herbs, and chives; season with more lime juice, salt and pepper, as needed.
3. Combine the remaining 1/2 tablespoon of oil with the nuts and spread them on a baking sheet; season with 1/2 teaspoon salt.
4. Toast in the oven until the pine nuts are golden brown, about 7 minutes.
5. Season the greens with salt and pepper and divide among 4 serving plates; arrange the peaches on the greens (slice them first), sprinkle with the toasted seeds, drizzle with the salad dressing.
6. Garnish with mint leaves, if desired and serve additional dressing on the side.
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