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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A white plate with Green Salad with Peaches, caramelized nuts, and Manchego Cheese

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?

Green Salad with Fresh Peaches on a white dish set on a stone surface with a bottle of salad dressing

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.

Greens with Peaches set on a white plate with a bottle of vinaigrette

 

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.

A cutting board and knife with Chopped Rosemary used in the recipe for Greens Salad with Peaches

 

 

Need More Peach Recipes?

Try my Grilled Naan Pizza with Peaches or Grilled Peaches with Ice Cream!

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!

Greens with Peaches, Carmelized Rosemary Pecans and Golden Balsamic
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

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!

Course: Salad
Cuisine: American
Keyword: easy lunch recipe, light recipe, summer recipe
Servings: 6 servings
Author: Linda Spiker
Ingredients
Caramelized Rosemary Pecans:
  • 3 tablespoons butter
  • 1/3 cup brown sugar
  • 1 rounded cup nuts
  • 2-3 T chopped Rosemary
Golden Balsamic Vinaigrette:
  • 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
Salad:
  • 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
Instructions
Prep for pecans:
  1. 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.

Prep for Dressing:
  1. Whisk all ingredients together. Save extra dressing for up to 3 weeks in the fridge.

Prep for salad:
  1. Place lettuce, peaches, pecans and cheese on platter, dress to your liking, toss and eat!

 

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