Salad of Mixed Greens With Grilled Peaches and Cabrales Cheese – a delicious recipe with walnuts, firm ripe freestone peaches, extra virgin olive oil, salt, sherry wine vinegar, arugula. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Pre-heat the oven to 350F.
2
Place walnuts in a pie plate and toast in oven for 7 minutes, or until they are golden brown.
3
Transfer the walnuts to a plate to cool.
4
When cool, coarsely chop the walnuts.
5
Toss the peaches with 1/2 tablespoon of the olive oil and season with salt and pepper.
6
Grill the peaches over a medium-high fire until softened and lightly browned, about 5 minutes per side.
7
Transfer the peaches to a work surface and cut each peach half in half.
8
Mix the vinegar with the remaining 2 tablespoons olive oil and season with salt and pepper.
9
Add the arugula and frisee and toss well.
10
Transfer the salad to a platter and scatter the Cabrales and toasted walnuts on top.
11
Arrange the peaches around the salad and serve.
293
kcal
Calories
28
g
Fat
2
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: ½ cup walnuts, 4 firm ripe freestone peaches, halved and pitted, 2 ½ tablespoons extra virgin olive oil, salt & freshly ground black pepper, and more.
Yes, Salad of Mixed Greens With Grilled Peaches and Cabrales Cheese falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
