Peach and Blue Cheese Salad

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The best salad in the world? Well, it’s up there.

This salad features grilled (yes, grilled!) peaches from the farmers’ market on a bed of lettuce fresh from the garden. The peaches are peeled, cut in half and pitted, with a little olive oil drizzled on them. When they are almost done, add blue cheese to the hollows for the last couple of minutes so that it will melt. Put them on top of a simple salad of lettuce and a little vinegar, then add pecans and chives, and drizzle honey over everything.

It’s a very unique side that set off our steak quite fabulously. Very fresh and summery tasting!

Speaking of summer, today was the first day of fresh corn of the year! It came from the farmers’ market, since ours is far from ready. Cut it off the cob and cook it in a non-stick skillet with a little butter for a simple but delicious side.

ImageWhen corn is fresh it really makes all the difference! Of course this is true for any produce – thank goodness for gardens and farmers’ markets! Check for local markets in your area. You won’t be sorry!

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2 thoughts on “Peach and Blue Cheese Salad

    • It is really, really good, if I do say so myself, haha! Another great option is to use soft goat cheese. It still has a nice tangy taste, but it melts a little better.

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