Recipes Salad of Mixed Greens with Grilled Peaches and Cabrales Cheese 5.0 (4,114) Add your rating & review 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. Terrific Green Salads By Bradford Thompson Bradford Thompson Bradford Thompson is a James Beard Award-winning chef and entrepreneur based in New York. He founded full-service culinary consulting company Bellyfull Hospitality and co-owns Jules Gourmet Foods, a line of Jamaican sauces and seasonings. Bradford has appeared in The New York Times and on Food Network. Food & Wine's Editorial Guidelines Updated on December 16, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Catherine Ledner Total Time: 30 mins Yield: 8 Ingredients 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) Directions 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. 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. 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. Rate it Print