Salad of Mixed Greens With Grilled Peaches and Cabrales Cheese |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Absolutely fantastic summer salad. Best when using fresh, ripe peaches. Got this from Food & Wine, it is a recipe served at Mary Elaine's at the Phoenician in Scottsdale, Az. The family loved it and has already requested that I make it again. Ingredients:
1/2 cup walnuts |
4 firm ripe freestone peaches, halved and pitted |
2 1/2 tablespoons extra virgin olive oil |
salt & freshly ground black pepper |
1 tablespoon sherry wine vinegar or 1 tablespoon red wine vinegar |
3 ounces arugula, large stems discarded |
4 cups frisee (or spring green mix) |
1 cup cabrales cheese, crumbled (cabrales is a mild spanish blue cheese, if you can't find it, use any mild blue cheese, gorgonzola i) |
Directions:
1. Pre-heat the oven to 350°F.
2. Place walnuts in a pie plate and toast in oven for 7 minutes, or until they are golden brown.
3. Transfer the walnuts to a plate to cool.
4. When cool, coarsely chop the walnuts.
5. Toss the peaches with 1/2 tablespoon of the olive oil and season with salt and pepper.
6. Grill the peaches over a medium-high fire until softened and lightly browned, about 5 minutes per side.
7. Transfer the peaches to a work surface and cut each peach half in half.
8. Mix the vinegar with the remaining 2 tablespoons olive oil and season with salt and pepper.
9. Add the arugula and frisee and toss well.
10. Transfer the salad to a platter and scatter the Cabrales and toasted walnuts on top.
11. Arrange the peaches around the salad and serve.
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