Salad of Mixed Greens with Grilled Peaches and Cabrales Cheese

1. 1

   Preheat the oven to 350.

2. 2

   Light a grill.

3. 3

   Put the walnuts in a pie plate and toast in the oven for 7 minutes, or until they are golden brown.

4. 4

   Transfer the walnuts to a plate and let cool, then coarsely chop.

5. 5

   In a medium bowl, toss the peaches with 1/2 tablespoon of the olive oil and season with salt and pepper.

6. 6

   Grill the peaches over a medium-high fire until softened and lightly browned, about 5 minutes per side.

7. 7

   Transfer the peaches to a work surface and cut each half in half.

8. 8

   In a medium bowl, mix the vinegar with the remaining 2 tablespoons of olive oil and season with salt and pepper.

9. 9

   Add the arugula and frisee and toss well.

10. 10

    Transfer the salad to a platter and scatter the Cabrales and toasted walnuts on top.

11. 11

    Arrange the peaches around the salad and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.