One of my favorite things about summer: Palisade peaches! Palisade is a town in western Colorado that produces some of the most amazing peaches I've ever tasted, and every summer, they infiltrate local farmers markets and curbside stands in droves, much to my delight!
Here in Colorado, peach season is almost upon us, so I decided to help whet your appetite by sharing this light summer meal that doesn't skimp on big flavor! This peach salad is refreshing, yet decadent; the sweetness of the peaches blends perfectly with the strong gorgonzola, and the walnuts give a nice earthy essence and satisfying crunch.
When it comes to salads, I never measure my ingredients, opting instead to just throw them all in a bowl until the proportion looks about right. I'll let you decide how much of each ingredient you need, depending on how many people you'll be serving.
What you'll need:
Peaches (peeled, pitted and cut into slices; about one peach per serving)
Walnuts (chopped or lightly crushed)
Champagne vinaigrette (or a light and tangy vinaigrette of your choice)
I like to buy walnuts from the bulk aisle of my local grocer, then use a mortar and pestle to lightly crush them into small pieces. If you prefer to chop them, or buy pre-chopped, that works, too!
I'll admit it - I'm a total cheese snob. I always buy a brick of quality gorgonzola and crumble it myself, but pre-crumbled cheese will do the trick as well!
The greens for this salad are a blend of green leaf lettuce, butter lettuce, and lolla rossa from my backyard garden, but just about any blend of leafy greens will work. I recommend staying away from excessively watery greens, such as iceberg, as the mild flavor will get lost among the sweet peaches and the pungent cheese.
Toss in champagne vinaigrette (white wine vinaigrette, herbed vinaigrette, or a white balsamic will work as well), garnish with fresh cracked black pepper, and serve.
This, my friends, is what summer tastes like. Enjoy!