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1
Microwave limes for about 30 seconds to release essential oils, and set until cool enough to handle.
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2
Turn on the blender and while it's running, add 1 at a time through the feed tube, the parsley, cilantro, garlic, mayonnaise, and mascarpone cheese, and blend together until a smooth paste has formed.
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3
At this point, the limes should be cool enough to handle.
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4
With the power still on, squeeze the lime juice through the blender feed-tube, and then very slowly add the buttermilk until the mixture can coat the back of a spoon.
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5
Adjust the seasoning with salt and pepper.
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6
Set aside in refrigerator until needed.
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7
Melt the oil and butter in a saute pan over medium heat and saute the peaches lightly.
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8
Set aside to cool.
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9
Bang the core part of the head of lettuce on a hard surface and twist it to remove), cut into 1-inch pieces, rinsed and dried with a salad spinner.
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10
To make the bite sized pieces, cut the head of lettuce in half then with flat sides against cutting board, cut into 1-inch strips lengthwise and then 1-inch squares crosswise.
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11
Toss together iceberg lettuce, romaine lettuce, fresh ginger, and cucumbers.
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12
Fold in tomato wedges and cooled peaches, and crumble in blue cheese.
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13
Transfer to serving dishes and serve with buttermilk dressing on the side.
