Summer Salad with Basil Peach Vinaigrette

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.

Summer Salad with Basil Peach Vinaigrette

Summer Salad with Basil Peach Vinaigrette

Ingredients

Vinaigrette:

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

Salad:

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

Instructions

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.

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This entry was posted in Lunch, Recipes, Salad and tagged , , , . Bookmark the permalink.

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