Peach Blue Cheese Salad
A country inn recipe for Peach Blue Cheese Salad.
Ingredients
- 3 ripe peaches
- 3 oz blue cheese*
- 0.3 cup toasted walnuts, chopped
- 1/3 cup lime juice
- 0.3 cup walnut oil
- 2 tsp white wine vinegar
- 0.5 tsp Dijon mustard
Instructions
- 1
salt and fresh pepper to taste watercress or shredded lettuce Whisk lime juice, oil, vinegar, mustard, salt and pepper together in bowl. Peel, pit, and slice peaches. Add to dressing, toss to coat. Marinate 1 hour. Arrange watercress or lettuce bed on serving platter or individual plates. Place peach slices on top, drizzle remaining dressing. Crumble cheese over peaches and sprinkle with walnuts. serve chilled. *There are many wonderful blue cheeses on the market these days. Try different ones until you find the one to your taste, and to suit the purpose. Although they all have a distinctive flavor, I find French and German blues, such as Bleu de Bresse, to be milder, creamier and more spreadable, English Stilton is milder and crumbly, Danish bleu is the saltiest and moderately crumbly. And of course, you can never go wrong with Italy’s Gorgonzola.