Peaches and Mixed Greens Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Tossing juicy peaches into a green salad with a tart raspberry-shallot dressing makes an ideal sweet-savory side good with grilled pork or chicken. Ingredients:
2 cups raspberries, divided |
3 tablespoons crème de cassis (black currant-flavored liqueur) |
1 tablespoon sugar |
2 tablespoons minced shallots |
2 tablespoons crème fraîche |
2 tablespoons champagne vinegar |
2 tablespoons honey |
1 teaspoon dijon mustard |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
6 cups mixed salad greens (about 8 ounces) |
2 cups thinly sliced peeled peaches (about 2 large) |
1/2 cup thinly sliced green onions (about 2 bunches) |
1/3 cup chopped hazelnuts, toasted |
Directions:
1. Combine 1/2 cup raspberries, crème de cassis, and sugar in a small saucepan over medium heat; bring to a simmer. Cook 5 minutes or until raspberries are very tender; cool to room temperature. Press raspberry mixture through a fine sieve into a bowl, reserving liquid; discard solids. Combine raspberry liquid, shallots, and next 6 ingredients (through salt) in a medium bowl, stirring with a whisk.
2. Combine remaining 1 1/2 cups raspberries, mixed salad greens, and remaining ingredients in a large bowl; add shallot mixture, tossing gently to coat greens. Serve immediately.
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