Peaches are my go-to this time of year. If I'm at a farmer's market, I'm getting a whole lotta them. Since my Peach Buratta Salad from the cookbook, this is the best Peach Salad I've ever made!! Y'all, this is mind-blowing good and should be your new 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 teaspoon Kosher salt
1/2 teaspoon cinnamon
1/4 teaspoon pepper flake
Salad:
1/2 lemon - juiced
1 teaspoon 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 minced crystallized ginger
Place peach and onion slices into a large bowl. In a saucepan, bring water, vinegar, sugar, maple syrup, salt, cinnamon, and pepper flakes to a boil. Take off the heat and let cool slightly for about 10 minutes. Pour over the peach-onion mixture and let sit for about 30 minutes.
Drain and set the pickled peaches and onions aside, retaining 2 tablespoons of the liquid in the same large bowl. Add the lemon juice, honey, a dash of salt and pepper, and whisk in the olive oil until combined. Add the spinach arugula mixture and toss together until coated. Plate in a large salad bowl to share or on four separate plates with the cranberry goat cheese, smoked almonds, and crystallized ginger over the top.
CHEERS TO HAPPY EATING!!!