Rustic peach salad
Chef Angelo Micheli grew up on a Sutter County farm and today serves his family's farm-raised peaches at his restaurant.
Chef/owner Angelo MicheliPasquini's Fine Italian Food
, Live Oak
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Walnut halves or pieces
1 bag spring mix or mesclun mixed greens
Canned cling peach slices or fresh freestone peaches, pitted and sliced
Blue cheese or Gorgonzola, crumbled
Vinaigrette salad dressing
Toast walnuts in a skillet (on medium) or in the oven (at 300 degrees) until sizzling and fragrant. Let cool. Place a handful of salad greens on small plates. Arrange with peaches and top with walnuts and crumbled cheese. Lightly dress with vinaigrette and serve immediately.