Salad Of Mixed Greens With Grilled Peaches And Cabrales Cheese

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 1/2 cup walnuts
• 4 firm ripe freestone peaches, halved and pitted
• 2 1/2 tablespoons extra virgin olive oil
• salt & freshly ground black pepper
• 1 tablespoon sherry wine vinegar or 1 tablespoon red wine vinegar
• 3 ounces arugula, large stems discarded
• 4 cups frisee (or spring green mix)
• 1 cup cabrales cheese, crumbled (cabrales is a mild spanish blue cheese, if you can't find it, use any mild blue cheese, gorgonzola i)

Recipe

• 1 pre-heat the oven to 350°f.
• 2 place walnuts in a pie plate and toast in oven for 7 minutes, or until they are golden brown.
• 3 transfer the walnuts to a plate to cool.
• 4 when cool, coarsely chop the walnuts.
• 5 toss the peaches with 1/2 tablespoon of the olive oil and season with salt and pepper.
• 6 grill the peaches over a medium-high fire until softened and lightly browned, about 5 minutes per side.
• 7 transfer the peaches to a work surface and cut each peach half in half.
• 8 mix the vinegar with the remaining 2 tablespoons olive oil and season with salt and pepper.
• 9 add the arugula and frisee and toss well.
• 10 transfer the salad to a platter and scatter the cabrales and toasted walnuts on top.
• 11 arrange the peaches around the salad and serve.