Friday, June 1, 2012

Baby Greens with Grilled Peaches, Gorgonzola & Almonds + Serrano Honey Vinaigrette

Salad munching is clearly a way of life around here -I'm starting to think I should start a new blog solely devoted to salads. As I said on Tuesday, salads should not be shoved into the timeout corner and called names like "hippie food" and "rabbit food". No. They are much, much more. Fresh produce is at it's peak this time of year and I always enjoy thinking of crazy new combinations to add to our dinner plates. 

Grilled peaches made an appearance in our salad
here, but I think last night's salad is the newest peachy winner. Sliced peaches, slightly grilled and served over baby greens with crumbled gorgonzola and crushed almonds. I tossed it all together with a spicy Serrano Honey vinaigrette courtesy of my newest Pour Olive shipment. We loved this flavor combination so much, that it might find it's way onto a homemade pizza tonight.

I served this salad alongside seared flank steak with chimichurri

And Mark went back for salad seconds.

Baby Greens with Grilled Peaches, Gorgonzola, Almonds + Serrano Honey Vinaigrette

Baby Greens
Sliced peaches
Gorgonzola cheese, crumbled
Almonds, crushed

Serrano Honey Vinaigrette (for two small salads)
1/8 cup good olive oil
1/8 cup Pour Olive Serrano Honey Vinegar
(Substitute with 1 Tbsp. honey and 1/8 cup white balsamic, and add crushed red pepper)

Season with salt