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Glazed peaches add sparkle to a green salad. Photo courtesy California Pizza Kitchen.
We brought home an armful of the domestic peaches now in the market, and then set about using them. Beyond snacks, we’ve been grilling them and serving them with main courses of chicken and fish.
Then, we recalled this delicious salad from California Pizza Kitchen, and made one for lunch.
The ingredients listed on the company website include field greens, spinach, warm caramelized peaches, cranberries, red onions, toasted pecans and Gorgonzola cheese, tossed in a white balsamic vinaigrette.
If you don’t want to glaze the peaches (sauté in butter and sugar), you can grill them.
*We actually prefer the flavor of regular balsamic vinegar. It imparts a brown color to the cheese, but that doesn’t bother us.
RECIPE: SALAD WITH GRILLED PEACHES
Ingredients Per Serving
For The Salad
1-1/2 cups field greens mix
1/2 cup baby spinach or arugula
2 slices red onion (or to taste), in bite-size pieces
1 tablespoon white balsamic vinegar*
3 tablespoons extra virgin olive oil
2 tablespoons candied pecans (recipe)
1 tablespoon dried cranberries
2 tablespoons Gorgonzola cheese (substitute other blue, feta or goat cheese)
Sliced glazed peaches (recipe below)
RECIPE: GLAZED PEACHES
You can also use glazed peaches on ice cream or pound cake. If you do, add 1/4 teaspoon vanilla extract to the recipe.
1 fresh peach, sliced (we left on the skin; it’s up to you)
1 tablespoon brown sugar
1 teaspoon butter
3/4 teaspoon water
1/4 teaspoon lemon juice
Dash ground nutmeg
1. MARINATE the sliced peaches in balsamic vinegar for 1 hour or more.
A really good peach is a better than any refined sugar treat. Photo courtesy Pompeian | FB.
2. COMBINE the brown sugar, butter, water, lemon juice and nutmeg in a microwave-safe small bowl. Microwave, uncovered, on high for 15 seconds; stir. (You can also cook them on the grill.)
3. ADD the peaches. Microwave 30-40 seconds longer or until the peaches are heated through.
4. ASSEMBLE the salad: Mix the vegetables with the oil and vinegar, plate, and garnish with Gorgonzola, peaches and pecans.
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