Monday, August 4, 2008
Spring Greens and Peach Salad
My grandfather farmed 40 acres and a good 1/2 of that was peaches. There is nothing like going out to the tree and checking peach after peach until you feel the perfect one, soft and sweet and fragrant and warm from the sun. And then you realize you have itchy peach fuzz over 90% of your body and red ants are stinging your feet and legs because you never wear shoes or look down. So you dance around in the dirt while you attempt to rid your self of those ants of Satan. I think when I was little I had stubbed toes, skinned knees, ant bites and mosquito bites all summer long. Those were the days. Not a care in the world. If you got thirsty you just turned on the garden hose and waited for the pincher bugs to vacate it by force of water and then drank to your hearts content. If you were hot the hose was your answer. You didn't dare go inside for fear of Grandma, who was really very sweet but felt children needed to be outside in nice weather and she was right since there was even a bathroom in the wash house. We were so totally excited to hear the sound of a car. That meant people were going to drive by the house. Yes you heard me right...drive by the house. Who cared if you knew them. You got to wave at them and that was enough. Children now days have such a complicated life. Everything needs batteries.
I have been doing too much tasting since joining Daring Bakers. Evidently the hosts prefer to pick recipes that taste really good. Can't some one choose brussel sprout and liver cookies?
Which makes me think it is time to consider more and more salads to save my tushy. This is a very simple salad and I do like lots of stuff in mine. Remember when a salad consisted of iceberg lettuce and a very bad slice of almost a tomato? Those people should be shot. Why else did God make so many yummy things if not to be creative? He must have spent years in Heaven thinking..."Will you idiots try something new? Look around, helloooo, Garden of Eden calling your taste buds."
PEACH AND SPRING MIX SALAD WITH GORGONZOLA AND CANDIED WALNUTS
4 c spring lettuce mix
3 ripe peaches
4 oz gorgonzola
1/2 c walnuts
2 T butter
2 T brown sugar
In a pan melt the butter and brown sugar on med-low.
Toss the walnuts in and coat with the sweetened butter till a little caramelized.
Plate 1 cup of salad per person.
Peel and slice peaches, then grind fresh pepper over and divide on top of lettuce.
Crumble gorgonzola on top of peaches.
Sprinkle candied walnuts on top.
Drizzle dressing (see below)
WHITE BALSAMIC WITH WALNUT OIL AND ROSEMARY
3/8 c white balsamic vinegar
1/2 c walnut oil
1 T minced fresh rosemary or to your taste
In a blender, combine vinegar and oil.
Add rosemary, pepper and salt.