I was looking for a way to use some splendid “O Henry” variety of peaches and came up with this fresh and tangy salad.
Peach and Goat
Cheese Salad
Bottger Mansion of Old Town Bed & Breakfast
Albuquerque, New Mexico
Serves 2
2 tablespoons balsamic vinegar
1/2 tsp. sugar
1/8 tsp. salt
fresh ground pepper
3 cups mixed
salad greens, washed and dried
2 ripe peaches,
pitted, skinned and sliced *
4 tablespoons goat cheese, crumbled **
Mix the balsamic vinegar, sugar, salt and pepper to
taste; pour over salad greens and toss.
Drain off and save the excess dressing.
Place greens on two salad plates. Top with sliced peaches and crumbled
goat cheese; drizzle with reserved dressing.
* To peel
peaches easily, bring enough water to cover peaches to a boil. Remove from heat. Make a small slit in the
bottom of each peach and drop into hot water; leave in for 1 minute. Remove from hot water and plunge into cold
water for 1 minute. Starting from the
slit on the bottom, remove the peach skins.
** The
easiest and least messy way to crumble goat cheese is to leave it in the
package and hold it with one hand. At
the open end, rake it with a fork.
I’m
having fun–come on along!
Kathy
Bottger Mansion of Old
Town
historic
bed & breakfast
110
San Felipe Street NW
Albuquerque,
NM 87104
www.bottger.com
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