Peach-Pecan Salad with Blue Cheese - Madison Eats
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    Peach-Pecan Salad with Blue Cheese

    Sep 04 2014

    Well that was easy.

    Fresh summer peaches, Hook’s Little Ewe Calf Blue cheese, Spicy Pecans from NutKrack,  local greens, and a quick pickled red onion.  A little red wine vinaigrette on top and voilà! It’s a summer DO!

    Lunch in minutes.  And room for dessert.

    Recipe (makes two servings):

    4 cups greens
    2 ripe peaches, sliced thin
    2 thin rings red onion, cut into quarters
    juice of 1/2 lemon and a pinch of salt for pickling*
    1/4 cup Hook’s Blue cheese, crumbled
    1/4 cup Pecans, rough chopped (We love NutKrack Spicy Pecans, but you can also use the non spicy ones or make your own! Check out our YouTube video here)

    *Prep the onions first, while you are making the rest of the salad but placing the onion slices in a bowl with lemon juice and salt. Let sit until ready to put on salad.


    1/4 cup olive oil (I love Vom Fass oils and vinegars)
    3 tbsp Vom Fass apple balsamic vinegar
    1 tsp mustard
    1 tbsp honey or maple syrup
    pinch salt

    Mix well and serve over salad!

    Otehlia Cassidy stands in front of the WI State Capitol.

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