Salad of Mixed Greens with Grilled Peaches and Cabrales Cheese

Chef Bradford Thompson of Mary Elaine's at The Phoenician in Scottsdale, Arizona, combines Spanish blue cheese, toasted walnuts and sweet, drippy peaches with frisée for a delicious salad.

Slideshow:Terrific Green Salads

  • Total Time:
  • Servings: 8


  • 1/2 cup walnuts
  • 4 firm, ripe freestone peaches, halved and pitted
  • 2 1/2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 tablespoon sherry vinegar
  • 3 ounces arugula, large stems discarded
  • One 5-ounce head frisée, torn into bite-size pieces (4 cups)
  • 3 ounces Cabrales cheese, crumbled (1 cup)

How to make this recipe

  1. Preheat the oven to 350°. Light a grill. Put the walnuts in a pie plate and toast in the oven for 7 minutes, or until they are golden brown. Transfer the walnuts to a plate and let cool, then coarsely chop.

  2. In a medium bowl, toss the peaches with 1/2 tablespoon of the olive oil and season with salt and pepper. Grill the peaches over a medium-high fire until softened and lightly browned, about 5 minutes per side. Transfer the peaches to a work surface and cut each half in half.

  3. In a medium bowl, mix the vinegar with the remaining 2 tablespoons of olive oil and season with salt and pepper. Add the arugula and frisée and toss well. Transfer the salad to a platter and scatter the Cabrales and toasted walnuts on top. Arrange the peaches around the salad and serve.

Contributed By Photo © Catherine Ledner Published June 2005

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