I was looking for a way to use some splendid "O Henry" variety of peaches and came up with this fresh and tangy salad. Click here for a printer-friendly pdf version.
Peach and Goat Cheese Salad
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.
** The 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.
I’m having fun--come on along!Kathy
Bottger Mansion of Old Town
historic bed & breakfast
110 San Felipe Street NW
Albuquerque, NM 87104
follow us on Facebook