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
Mix well and serve over salad!