Pickled Peach Salad With Smoked Almonds And Cranberry Goat Cheese Recipe•
Posted on March 23 2020
Peaches are my go-to fruit in late Spring and throughout the Summer. If I'm at a Farmer's Market, I'm getting a whole lotta them. 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 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
- 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.
Makes 4 Servings
Andrea LeTard is the author of Andrea's Cooktales: A Keepsake Cookbook. She’s a personal chef, blogger, and recipe writer. Andrea has been featured on Food Network, Cooking Channel, Today Show and was chosen as a Top 100 Contestant on MasterChef. Follow Andrea’s blog and video series on Instagram at @andreas_cooktales.
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