Monday, August 31, 2015

Sauteed Peach Salad

My wife and I celebrated our anniversary recently, and while we were on our little vacation we stopped at a restaurant and had this absolutely amazing salad. I've recreated it here, with some slight modifications, to the best of my ability. I served this salad alongside pan seared rib eye steak and quinoa.


1 peach, peeled, halved, and cut into wedges
1 T butter
Candied sesame walnuts
Goat cheese
2.5 oz (by weight) spring mix lettuce
Lemon white balsamic vinegar


Dress the salad to taste, but keep in mind that a little goes a long way with balsamic vinegar. Portion it onto 2 or 3 plates. Sprinkle with the candied walnuts, as few or as many as you like. If you want to buy your own candied walnuts, feel free, but the recipe is pretty simple and the sesame seeds add good flavor. I posted the recipe here earlier.

Sauté peaches in the butter in a non-stick skillet over medium-high heat. Cook until heated through and lightly browned, about 5 minutes. Distribute the peaches over the salad, and while they are still warm, crumble the goat cheese on top. Again, use as much cheese as you like, but moderation is important.

I followed this procedure for the rib eye, but with one modification. I don’t season with spices, like pepper, until cooking is done or nearly done. Spices burn and create bitter flavors that you don’t really want. Salt, being a rock, doesn’t burn and so can be added whenever.

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