Salad of Mixed Greens with Grilled Peaches and Cabrales Cheese
- Prep Time: -
- Cook Time: 30 min.
- Serves: 8
Recipe Provided By: Food & Wine
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Ingredients
- 1/2 cup walnuts
- 4 firm, ripe freestone peaches, halved and pitted
- 2 1/2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1 tablespoon sherry vinegar
- 3 ounces arugula, large stems discarded
- 1 (5 ounce) head frisee, torn into bite-size pieces
- 3 ounces Cabrales cheese, crumbled
Nutrition Info
Per Serving
- Calories: 131 kcal
- |
- Carbohydrates: 2 g
- |
- Dietary Fiber: 1 g
- |
- Fat: 12 g
- |
- Protein: 3 g
- |
- Sugars: 0 g
About: Nutrition Info 
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Cooking Directions
- Preheat the oven to 350 degrees F. Light a grill. Put the walnuts in a pie plate and toast in the oven for 7 minutes, or until they are golden brown. Transfer the walnuts to a plate and let cool, then coarsely chop.
- In a medium bowl, toss the peaches with 1/2 tablespoon of the olive oil and season with salt and pepper. Grill the peaches over a medium-high fire until softened and lightly browned, about 5 minutes per side. Transfer the peaches to a work surface and cut each half in half.
- In a medium bowl, mix the vinegar with the remaining 2 tablespoons of olive oil and season with salt and pepper. Add the arugula and frisee and toss well. Transfer the salad to a platter and scatter the Cabrales and toasted walnuts on top. Arrange the peaches around the salad and serve.
Yield: 8 servings
3. Still Hungry?
Chef Bradford Thompson of Mary Elaine's at The Phoenician in Scottsdale, Arizona, combines Spanish blue cheese, toasted walnuts and sweet, drippy peaches with frisee for a delicious salad.
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