Farmers markets will soon be overflowing with peaches. One of the healthiest ways to incorporate them is in a salad. Sweet and tangy with a little bit of crunch, this recipe will be a weeknight favorite!
4 servings
Pickled Peaches:
- 4 peaches – core removed and cut into thick slices
- 1/2 small red onion- sliced thin
- 1 1/2 cups white vinegar
- 1 1/2 cups water
- 1/4 cup sugar
- 1/3 cup maple syrup
- 1 tsp Kosher salt
- 1/2 tsp cinnamon
- 1/4 tsp pepper flakes
Salad:
- 1/2 lemon – juiced
- 1 tsp honey
- 1/4 cup olive oil
- Kosher salt and fresh cracked pepper
- 8 cups spinach-arugula mix
- 1/2 cup cranberry goat cheese – crumbled
- 1/4 cup smoked almonds – roughly chopped
- 1/4 cup crystallized ginger – minced
Combine water, vinegar, sugar, maple syrup, salt, cinnamon, and pepper flakes in a saucepan and bring to a boil. Then take it off the heat and let it cool slightly for about 10 minutes. Place peach and red onion slices in a large bowl and cover with the pickling liquid. Let sit for about 30 minutes.
Remove the pickled peaches and onions and set aside. Retain 2 tablespoons of the pickling liquid in the same large bowl to create the dressing. Add the lemon juice, honey, salt, and pepper, then whisk in olive oil until combined. Add in the lettuce mix and toss until coated. Serve in a large salad bowl or on individual plates and top with pickled peaches/onions, cranberry goat cheese, smoked almonds, and crystallized ginger.
Andrea LeTard is the creator and author of Andrea’s Cooktales, an heirloom cookbook being released Spring 2018. She is also a personal chef, small party caterer, and cooking instructor. Andrea has been featured on Cooking Channel, Today Show, and Local Memphis Live. She was chosen as a Top 100 Contestant on MasterChef Season 6. Her recipes are “next-generation southern”—fun and fundamentally southern with a modern twist. Follow Andrea on Facebook, Instagram (@andreas_cooktales), and her video blog series at Andreascooktales.com.
