Peach and Little Gems Salad with Grapes, Walnuts and Blue Cheese Vinaigrette
A wonderful summer composed salad featuring peaches and grapes with the crunch of walnuts all sitting on a bed of little gem lettuce. A tangy blue cheese vinaigrette is the perfect balance to the sweetness.
Ingredients
- 1/3 cup walnut halves
- 3 oz creamy blue cheese don't get too dry a cheese
- 4 tbsp EV olive oil
- 1 1/2 tbsp white wine vinegar
- 2 tbsp kefir or buttermilk
- 1 medium shallot finely minced
- 1 tsp dijon mustard
- pinch of sugar
- 1/2 tsp each kosher salt and cracked black pepper to taste
- 4-6 little gems lettuces or Boston, Bib or Romaine Heart lettuce will work as well. Just use enough that would satisfy the two people as a good side or main dish size
- 1-2 medium peaches
- 1/2-3/4 cup Bronx, Muscat or Thompson Grapes
Instructions
-
WALNUTS
Toast the walnuts, either on the stove top in a skillet, or on a baking sheet in a 375F oven till just starting to brown and the fragrance is nice and nutty. Remove and set aside.
-
VINAIGRETTE
Take 1 oz of the blue cheese and the ingredients through to the kosher salt and pepper, and blend (either in a food processor or blender) till completely smooth.
Taste and re-season if necessary, to your liking.
-
SALAD
Trim, separate, rinse and dry the lettuce leaves.
Place on a platter. Spread a bit of the vinaigrette over the lettuce leaves.
Slice the peach into thinnish slices. Place the peach slices all over the lettuce. Do the same with the grapes and walnuts.
Take the remaining 2 oz of blue cheese and crumble over the fruit. Finally drizzle the salad with the remaining vinaigrette. Sprinkle with a bit more fresh cracked black pepper.
Serve.
Recipe Notes
I say this serves two as a main meal.
It would easily serve 4-6 as a side salad.
Obviously you can play with the amounts to make enough for your crowd!
This makes just under 1 cup of dressing. You should have enough for two separate salads, or use it as a dressing over grilled veggies!