SOUTHERN PEACH SALAD

  • PREP TIME: 10 minutes
  • COOK TIME:
  • YIELDS: 4 servings

Ingredients

Salad
  • 2 peaches, cut into 8 wedges each
  • 5 cups baby spinach leaves
  • 2 ounces prosciutto, sliced into ribbons
  • 2 ounces goat cheese, crumbled
Dressing
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey
  • ½ tablespoon Dijon mustard
  • ½ cup olive oil
  • 1 small shallot, minced
Pecans
  • 3 teaspoons sugar
  • ⅛ teaspoon allspice
  • ¼ teaspoon red pepper flakes
  • ⅓ cup pecan halves

While growing up in Georgia, my job—every summer—was to sell peaches. As a result, my mom and I came up with countless recipes using the fresh fruit, and this is her favorite. If you like a lighter dressing, substitute half of the oil with vegetable or chicken stock.

Instructions

FIRST To make spiced pecans, combine sugar, allspice, and red pepper in a small bowl; set aside. In a small skillet, toast pecans over low heat for 5 minutes or until lightly toasted, stirring frequently. Sprinkle with sugar mixture and cook one more minute, stirring constantly. Remove pecans from skillet and spread on wax paper to cool.

NEXT In a large bowl, whisk together dressing ingredients; season with salt and pepper. In a separate bowl, toss peaches, salad greens, prosciutto, and pecans with enough vinaigrette to coat.

LAST Divide salad among four salad plates; top with goat cheese and serve. Any leftover dressing will keep in the refrigerator for up to 3 days.