Peach Blue Cheese Salad Recipes

PEACH & BLUE CHEESE SALAD

Steps:

• Toast the ciabatta slices and drizzle with 1 tbsp oil. Make the dressing by whisking together the remaining oil, honey and lemon juice, then season to taste. Mix all of the other ingredients together in a large bowl and toss with the dressing before serving.

PEACH AND BLUE CHEESE SALAD

Steps:

• Preheat the oven at 400 degrees F.
• Place the prosciutto slices on a baking sheet covered with parchment paper. Cover with another piece of parchment paper and another baking sheet on top to ensure the prosciutto stays flat. Bake for 30 minutes or until crispy, checking halfway through. Crumble the prosciutto.
• For the vinaigrette:.
• Whisk the mustard, maple syrup, and balsamic vinegar together. Slowly whisk in the canola oil. If needed, add 1 teaspoon water to thin the texture of the vinaigrette. Season the vinaigrette with salt, and pepper, to taste. Reserve.
• For the salad:.
• Combine the lettuce, peaches, shallots, and olive oil. Mix well and add a pinch of salt and freshly ground pepper. Drizzle the vinaigrette and mix well. Plate the salad and garnish with crumbled cheese, chives and crumbled prosciutto.

PEACH AND BLUE CHEESE SALAD

Steps:

• Preheat the oven at 400 degrees F.
• Place the prosciutto slices on a baking sheet covered with parchment paper. Cover with another piece of parchment paper and another baking sheet on top to ensure the prosciutto stays flat. Bake for 30 minutes or until crispy, checking halfway through. Crumble the prosciutto.
• For the vinaigrette: Whisk the mustard, maple syrup, and balsamic vinegar together. Slowly whisk in the canola oil. If needed, add 1 teaspoon water to thin the texture of the vinaigrette. Season the vinaigrette with salt, and pepper, to taste. Reserve.
• For the salad: Combine the lettuce, peaches, shallots, and olive oil. Mix well and add a pinch of salt and freshly ground pepper. Drizzle the vinaigrette and mix well. Plate the salad and garnish with crumbled cheese, chives and crumbled prosciutto.

TANGY PEAR AND BLUE CHEESE SALAD

Steps:

• In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended.
• In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat.

PEAR AND BLUE CHEESE SALAD

Steps:

• In medium bowl, mix all salad ingredients.
• In tightly covered container, shake all vinaigrette ingredients until well blended. Add to salad; toss to mix.

GRILLED PEACH SALAD WITH BLUE CHEESE

Steps:

• Heat grill to medium-high heat.
• Brush peaches with oil. Grill 3 to 4 min. on each side or just until tender and heated through. Cool slightly.
• Cut each peach piece in half. Cover platter with lettuce; top with peaches, nuts and bacon.
• Drizzle with dressing.

PEACH AND BLUE CHEESE

Steps:

• Peel 1 small watermelon (about 3 pounds), and cut the flesh into large chunks. Put them in a food processor along with 2 large ripe peaches, chopped, 1 minced garlic clove, 2 tablespoons sherry vinegar, salt and pepper. Pulse the mixture, adding a few ice cubes, one at a time, if necessary, to get the machine going. Chill in the fridge. After pouring the soup into bowls, top with a few crumbles of blue cheese. Garnish: Fresh tarragon and a drizzle of olive oil.

PEAR AND BLUE CHEESE SALAD

Steps:

• Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
• To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.

PEAR & BLUE CHEESE SALAD

Steps:

• Place romaine in a large bowl. Drizzle with vinaigrette; toss to coat. Top with pears, cheese and pecans. Serve immediately.

BLUE CHEESE SALAD WITH ONION AND PEAR

Steps:

• Divide lettuce between two salad plates. Top with pears, onion, blue cheese and walnuts. In a small bowl, whisk oil, vinegar, syrup, mustard, garlic powder and onion powder until blended. Drizzle over salads.

NECTARINES AND PEACHES WITH LAVENDER SYRUP

Steps:

• Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, stirring once, until slightly darkened in color and fragrant, 10-12 minutes. Let cool.
• Meanwhile, bring honey, 2 Tbsp. sugar, and 3 Tbsp. water to a simmer in a small saucepan over medium-high heat, swirling occasionally until sugar is dissolved. Add rosemary and lavender and remove from heat. Let sit 5 minutes. Remove rosemary and let syrup cool.
• Bring a pinch of salt, remaining 1/4 cup sugar, and 1 Tbsp. water to a boil in another small saucepan, stirring to dissolve sugar. Cook (without stirring) until sugar turns a light amber color, about 2 minutes. Add pecans and cook, stirring constantly, until nuts are coated and caramel is a dark amber color, about 2 minutes. Immediately scrape out onto a parchment-lined baking sheet and spread out into a single layer; let cool. Break into smaller pieces.
• Toss nectarines, peaches, lemon zest, and 1/4 cup syrup in a large bowl to coat. Let sit 5 minutes. Gently toss in half of Gorgonzola and half of candied pecans; taste and season with salt if needed. Transfer to a platter. Top with remaining Gorgonzola and candied pecans.
• Do Ahead
• Syrup can be made 1 month ahead; cover and chill. Pecans can be candied 1 day ahead; store airtight at room temperature.