Summer Salad with Peaches and Blue Cheese

 

It is pretty rare that I make a green salad that doesn't include some sort of fruit. In the fall, I love including apples and dried cranberries, or pears and figs. In the summer, the choices seem to be endless: strawberries, blueberries, blackberries, peaches! 

I especially like the combination of peaches and blue cheese and decided to make a salad featuring those ingredients. I threw in some red onion and cucumber for both crunch and flavor contrast. But how to make a truly winning salad? Add the amazing sweet and spicy almonds.

I brought this to a family dinner and a certain young male teen even took seconds!  It's really good.  

Take advantage of the beautiful summer produce still available, and make yourself a green salad with lots of fruit.

Summer Salad with Peaches and Blue Cheese

6-8 cups mixed greens
1/4 cup balsamic vinaigrette, or more or less to taste
2 thin slices red onion, halved into half moon rings
1/3 large cucumber, sliced into half moons
1 large peach, or 2 small peaches, pitted and sliced
1/4 cup blue cheese crumbles
1/4 cup slivered almonds
1 Tbsp. sugar
1/2 tsp. cayenne pepper (or less)

In a small skillet over medium heat, toss the almonds in the sugar and cayenne. Stir frequently, or constantly, until the almonds are toasted and coated but not burnt. Watch carefully and stir!  Remove the almonds to a plate to cool.

In a large bowl, toss the salad greens and onions with the dressing until completely coated. Layer the greens on a large plate, and top with the cucumbers. Arrange the peach slices around the perimeter of the platter. Sprinkle with blue cheese crumbles. Break up the almonds into bite sized pieces and sprinkle on top of the salad.  Serves 6-8.