I love peaches and nectarines. I eat them plain, with yogurt, in smoothies, baked into cobblers and crisps, and in salads. Typically I might drizzle a salad like this with balsamic vinegar, but I had a bruised peach and a bunch of fresh basil, and thought I’d try combining them in a fresh, creamy vinaigrette. This salad is both sweet and savory, and the creamy feta and crunchy fennel add a nice contrast.
1 very ripe peach, rinsed and sliced
1 tablespoon sherry vinegar
1 tablespoon olive oil
2 tablespoons fresh basil, chopped
salt and pepper to taste
1 bulb fennel, sliced thin
1 ripe each or nectarine, sliced in thin wedges
1/2 cup crumbled feta or goat cheese
3 strips of crisp bacon, crumbled
4 cups baby spinach, sliced
1. Make vinaigrette: add all ingredients to a blender or immersion blender and mix until smooth.
2. Add salad ingredients to a large bowl, add half of vinaigrette and mix well.
3. The remaining vinaigrette will keep well in the refrigerator for a day or two.
Makes two large or four small servings.