What a delicious summer salad! I love a salad with fresh fruit, nuts and cheese and this one did not disappoint. I took a few liberties with the recipe using endive instead of salad greens and fig goat cheese instead of feta. That’s the beauty of a salad, you can make it your own! I served this with a grilled steak and it was delicious!
Salad with Peaches, Blackberries & Basil Vinaigrette
INGREDIENTS:
Basil Vinaigrette:
- 3/4 cup olive oil, extra virgin
- 1/2 cup white balsamic vinegar
- 1 lemon, juiced
- 3 tablespoons minced fresh basil
- 1 teaspoon salt or to taste
Salad:
- 10 ounces salad greens (I used endive)
- 1 cup crumbled feta cheese or any blue cheese (I used fig goat cheese)
- 1/2 cup pecans (halves or pieces)
- 1/2 pint fresh blackberries
- 3 peaches, sliced and tossed with citus/water mixture
DIRECTIONS:
- Shake all ingredients in tightly closed jar, or whisk in bowl until emulsified.
- Peel peaches, if desired.
- Slice peaches and let sit in a bowl with water and about 2 tablespoons of any type citrus juice (lemon, orange, etc.) while preparing the rest of the salad. (I skipped this step since the salad would be immediately consumed).
- Toss greens, blackberries, and pecans together. Top with peach slices and cheese.
- Pour dressing over salad and toss gently.
Recipe from biscuitsandburlap
Fork Lore 