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
Bottger Mansion of Old Town Bed & Breakfast
Albuquerque, New Mexico
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.
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.
having fun–come on along!