Peach and goat cheese salad

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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