Peach Salad With Basil Vinaigrette
July is one of the best times of the year for peaches here in Georgia. Fresh peaches are available for only 16 weeks each year, mid-May through mid-August. Originally from China, peaches were introduced to the Georgia coastal area in 1571. By colonial times, peaches were widely cultivated in Georgia. They were not commercially grown until the 19th century and by then Georgia became a leading producer for many years. Peaches are naturally low in calories, high in antioxidant Vitamin C and rich in vital minerals. The best way to store fresh raw peaches is to let them ripen at room temperature for 1-3 days then refrigerate the ripe peaches in a plastic bag for 3-5 days. There are so many ways to serve peaches both savory and sweet. This recipe uses fresh sliced peaches in a salad.
3 ripe peaches, sliced and pit removed
5 oz. of Spring Mix Lettuce
½ cup of pecan halves, toasted with butter & kosher salt
3 oz. of fresh goat cheese, crumbled
Basil Vinaigrette (recipe below)
Freshly ground black pepper to taste
Toss the Spring Mix with 1/3 cup of the basil vinaigrette. Plate the salad mix onto 4 plates. Top each salad with sliced peaches, pecans, and goat cheese crumbles. Swirl 1 Tablespoon of Basil Vinaigrette over each salad. Top with fresh ground black pepper. Serve immediately.
1 heaping teaspoon of Dijon Mustard
1 shallot, chopped
½ teaspoon salt
1 teaspoon of sugar
¾ cup of basil leaves, chopped
1/3 cup of unseasoned rice vinegar
¾ cup of olive oil
Put all ingredients except the oil in a food processor and pulse intermittently, scraping down the sides as needed until a paste is formed. While motor is running slowly add the oil. Store leftover dressing in the refrigerator.