3.7 3

Salad of Mixed Greens with Grilled Peaches and Cabrales Cheese

  • Total Time:
  • Servings: 8

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


slideshow Terrific Green Salads


KEY: Spring, Summer, Grilling/Barbecuing, Barbecue/Cookout, Dinner Party, Easter, Mother's Day, Salads, Side Dishes, Fast, Healthy, Vegetarian

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  • 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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