Ingredients

The following ingredients have 8 Servings
  • 12 ounces spring lettuce blend (or greens of choice)
  • 2 large peaches (pitted and thinly sliced)
  • 1/2 cup Gorgonzola cheese (crumbled)
  • 1 shallot (minced)
  • 1/2 cup candied walnuts
  • 1/4 cup champagne vinegar
  • 2 teaspoons peach preserves or jam
  • 1 teaspoon Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • 1/8 teaspoon fine sea salt
  • Pinch of freshly ground black pepper

Instruction

  • Begin by candying your walnuts. Melt butter in a medium skillet over medium heat. Add walnuts and brown sugar, mixing continuously until walnuts are covered and sugar is melted. Place a sheet of wax paper on a plate, coat lightly with cooking spray and lay walnuts in a single layer. Sprinkle lightly with fine sea salt. Set aside and allow to cool.
  • Heat oven to high broil. Lay peach slices in a single layer and place under the broiler. Watch carefully and remove when peaches start to sizzle and brown, approximately 5-8 minutes.
  • Wash lettuce and dry well. Toss into a large serving bowl. Top with Gorgonzola cheese and shallots.
  • Combine Dijon mustard through freshly ground black pepper in an airtight container and shake, shake, shake until mixed. Add lettuce and toss well.
  • Lastly, and right before serving, add peach slices and candied walnuts. Enjoy your Peach and Gorgonzola Salad with Tangy Peach Dressing!
  • If you've tried this recipe, come back and let us know how it was!