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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

Bradford Thompson
June 2005

Gallery

© Catherine Ledner

Recipe Summary

total:
30 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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