Peach and Strawberry Salad With Fresh Peach Vinaigrette
Serves 4 to 6. Recipe is by Corinne Cook. The dressing can be made up ahead of time and refrigerated, but do not cut the peaches for the salad until you’re ready to serve.
4 peaches, peeled and sliced or chunked (3 for salad and 1 pureed for dressing)
2 tbls. honey
2 tbls. cane vinegar or white vinegar
Juice of ½ lemon
1⁄3 cup canola oil
Pinch of salt
5 to 6 cups of your favorite lettuce
1 cup strawberry halves
3 green onions, sliced
1⁄3 cup toasted nuts (pecans, walnuts, pine nuts, salted sunflower seeds)
½ cup crumbled blue cheese or feta cheese if you prefer
2 cucumbers, shaved with vegetable peeler, optional
Salt and pepper to taste
1. For vinaigrette: Wash and chunk 1 peach (I did not peel the one for the dressing). Puree peach in blender or food processor.
2. Add honey, vinegar, lemon juice, canola oil and a pinch of salt to the peach puree and blend until smooth. Pour into covered container; refrigerate if not using right away.
3. For salad: In salad bowl add lettuce, remaining peaches (peeled and chunked), strawberry halves, green onions, toasted nuts. Gently toss and divide among salad plates.
4. Top salads with blue cheese. The cucumber can be shaved and placed alongside the salad. Pass the peach vinaigrette, salt and pepper OR lightly dress the salads before placing on plates. You may have some salad dressing left over.