Escarole, Peach, and Chevre Salad
Created by Maria ReinaBella Cucina Maria
bellacucinamaria.com
Serves: 4
Course: Salad
Diet: Vegetarian
Season(s): Summer
Ingredients
- 2 large peaches
- 2 tablespoons extra virgin olive oil
- 2 teaspoons sherry vinegar
- 1/4 teaspoon kosher salt, more to taste
- 1/4 teaspoon ground black pepper, more to taste
- 1 large bunch escarole
- 5 ounces goat cheese, crumbled into big chunks
- 1/4 cup almonds, roughly chopped
Instructions
Peel and remove pit of one of the peaches, place in a mini prep food processor. Take the second peach, remove the pit, and slice into 12 wedges and set aside.
Puree the first peach until smooth (about 1/2 cup). Add oil, sherry vinegar, salt, and pepper. Process until smooth. Taste for seasoning and add a little more vinegar or salt to your liking. Chop the escarole and rinse well with cold water. For the best results use a salad spinner if you have one. Combine escarole, peach wedges, goat cheese, and almonds if using a large bowl. Sprinkle with a little salt and pepper. Drizzle with the dressing and toss. Divide evenly between 4 plates and serve immediately.
Cooks Note: This is a perfect make-ahead salad. Once you clean and spin the escarole greens, wrap them loosely in a paper towel, then a thin produce bag, and in your refrigerator drawer. They will keep fresh for a few days. The same for the dressing, in a resealable glass jar. Serve right after you add the vinaigrette, as they will wilt slightly after the dressing hits the greens.
How do you #eatdowntoearth?
Tag us in photos of the dishes you have cooked with your farmers' market finds using #eatdowntoearth and we will feature you in our feed!
On Instagram @downtoearthmktsOn Facebook @downtoearthmarkets