Peaches are in season and the season ends quickly, so don’t waste any time making this recipe for Green Salad with Fresh Peaches and caramelized pecans with a light vinaigrette!
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Green Salad with Fresh Peaches:
Our family loves this simple summer salad! Baby greens, sweet peaches, rosemary pecans and a beautiful Manchego cheese all come together in the most lovely way. If you are not familiar with Manchego cheese, let me introduce you. Manchego is a semi hard cheese made from sheep’s milk and can be found in almost any grocery store that carries speciality cheeses. But shaved parmesan also works well in this salad. So feel free to sub. This salad is one the family will devour, but it’s also a hit at summer parties. I mean, what’s not to like?
The Champagne Vinaigrette!
Using seasonal fruit in salads is one way to make salads more interesting, colorful and healthy. Salad dressing is the another. For this salad dressing I highly recommend using a good quality Champagne Vinegar , it’s light and lovely and perfectly compliments the peaches and Manchego cheese. Simply whisk with good quality olive oil, a little honey, sea salt, and voila! A beautiful vinaigrette in about a minute.
The Caramelized Pecans!
I use caramelized nuts in quite a few of my salads but in this recipe I use caramelized rosemary pecans! To caramelize them I melt butter and brown sugar, and then add chopped rosemary and mix the pecans in. Then I roast them in the oven for a few minutes until crispy. Of course you can always opt for plain raw nuts, if you prefer a less sweet salad.
Need More Peach Recipes?
The Recipe: Greens Salad with Peaches
Tips, variations and what you will need: This dressing is made with a Champagne Vinegar (Amazon link)You will need a ‘Y’peeler to shave cheese. Watching this video is very helpful for success with caramelized nuts!
Peaches are in season! Unfortunately the season ends quickly so don’t waste any time getting to this recipe for Greens with Peaches, Caramelized Rosemary Pecans and Golden Balsamic!
- 3 tablespoons butter
- 1/3 cup brown sugar
- 1 rounded cup nuts
- 2-3 T chopped Rosemary
- 1/2 cup extra virgin olive oil
- 1/4 cup good quality champagne vinegar
- 1 Tablespoons Clover Blossom honey, or your favorite kind
- Pinch sea Salt and a few turns of freshly ground pepper
- One 5oz bag mixed greens and a handful of Arugula
- Rosemary pecans, desired amount
- 2-3 ounces Manchego cheese, shaved
- 2 fresh peaches, peeled and sliced
Preheat oven to 400 degrees. Place oven rack in center position. Cover a cookie sheet with parchment paper, set aside.
Place butter in pan on medium heat. When butter is melted, add rosemary and brown sugar to pan, stir until sugar is melted. Add nuts to pan. Toss well so nuts are coated with melted sugar and rosemary. Pour nuts out on parchment covered cookie sheet, and spread them out in a single layer. Bake for 6 minutes. Remove from oven and allow to cool. You can keep extra nuts in sealed container for later use.
Whisk all ingredients together. Save extra dressing for up to 3 weeks in the fridge.
Place lettuce, peaches, pecans and cheese on platter, dress to your liking, toss and eat!
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