This has been the best year for peaches. They are so sweet and juicy, and plentiful! I just can’t get enough of them. I know you’ve seen a lot of recipes for peach related dishes, but I hope you’re like me, and savoring them while you can.
I have been formulating this salad in my head for quite a while. When I can get good white peaches, that is my peach of choice. I would never turn down a yellow peach, but to me, the white peaches are so sweet. I knew that I had to have a strong cheese to balance out the sweetness of the peaches, so I chose crumbled gorgonzola. You could use blue cheese, goat cheese, or whatever you like. I also wanted a dressing that started out sweet and ended up with a hint of heat at the end. The Honey Jalapeno dressing did exactly that. I love it when someone takes a bite and gets that little hit. It’s that oooh moment that makes it anything but ordinary.
When I told you about the Strawberry Spinach salad a few weeks ago, I told you about being a strawberry snob. I guess I am just a big ole salad snob too. I say this because one of my biggest pet peeves is when you go to a restaurant, and they serve you a salad where the greens are to big to eat or they’ve given you the big yellow chunk from the center of a head of lettuce. Really? Who wants that? I always cut or tear my greens into bite sized pieces. It looks better and makes it easier to eat. You can make this salad with the greens you prefer, but pick greens with a bit of structure. The weight of the peaches will weigh a more delicate green down and your peaches end up on the bottom of your dish. I also sliced two scallions very thinly. You can add anything that sounds good to you.
Hubby and I enjoyed this salad with a cup of soup and a couple slices of crusty bread that I had brushed with olive oil and rubbed with a fresh garlic clove. I put them on the grill right before my peaches were finished. I just love summer peaches!
- 2 white or yellow peaches, cut in half.
- 2 scallions, sliced thinly
- 1 cup candied walnuts
- ½ cup crumbled soft cheese such as gorgonzola, blue cheese or goat cheese
- ¼ cup honey
- 4 tablespoons fresh lemon juice (1 lemon)
- 1 garlic clove
- 1-2 jalapenos, seeded with ribs removed
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup extra virgin olive oil
- 3 tablespoons honey
- 6 tablespoons white sugar, divided
- 4 tablespoons butter
- 2½ – 3 cups walnut halves
- In a blender or food processor, combine all dressing ingredients except the olive oil. Blend until smooth. With blender running, drizzle in olive oil. Blend until smooth. Taste and add more jalapeno or salt if needed. Store covered in the refrigerator.
- To candy the walnutes, Preheat oven to 350°F and line a rimed baking sheet with foil. Spray with nonstick cooking spray or grease with butter.
- In a large nonstick skillet, combine 4 tablespoons of butter with 3 tablespoons of honey and 3 tablespoons of white sugar and heat; stirring constantly, until the mixture begins to boil. Lower the heat and simmer the mixture, stirring occasionally, about 2 to 3 minutes. Add the walnuts to the syrup and stir to coat. Spread the walnuts on the baking sheet.
- Bake for approximately 12 minutes, turning the pan ½ way through. Remove from the oven and allow them to cool slightly. Sprinkle with 3 more tablespoons of sugar. Spread them out on wax paper and allow them to cool completely. Store in a resealable bag or bowl.
- Top the lettuce greens of your choice with scallions, chopped candied nuts and crumbled cheese.
- Preheat the grill. When hot, turn heat down to medium low. Brush cut side of peaches with olive oil and place peaches cut side down on the grill. Grill 7 to 10 minutes or until slightly soft. Remove from grill and cut into bite sized pieces. Top salad with peaches and drizzle with dressing.