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:

1. Shake all ingredients in tightly closed jar, or whisk in bowl until emulsified.
2. Peel peaches, if desired.
3. 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).
4. Toss greens, blackberries, and pecans together. Top with peach slices and cheese.
5. Pour dressing over salad and toss gently.

Recipe from biscuitsandburlap