Latest Dish Menu Avocado Peach Salad :: Tasty Recipes

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Avocado Peach Salad

"This salad is supposed to take advantage of clean summer season ingredients. The company, buttery texture of the avocado is going brilliantly with the juicy softness of the peach, and the dressing ties them together with a candy zing. Optional: Top with dried cranberries or pomegranate seeds."

Ingredients :

1 medium lemon, juiced, divided
2 tablespoons brown sugar
1 tablespoon sherry vinegar
three tablespoons greater-virgin olive oil
four teaspoons clover honey
1 pinch salt
1 pinch dry mustard
1/4 cup white sugar
1 tablespoon water
1/2 cup walnuts, more or less chopped
salt
1 organization-ripe peach
1 company-ripe avocado. Halved
four oz crumbled blue cheese, or greater to taste
4 cups baby spinach

Instructions :

Prep : 30M	Cook : 4M	Ready in : 40M

Reserve half teaspoon of lemon juice. Whisk the rest with brown sugar and vinegar till sugar dissolves. Add olive oil, honey, 1 pinch salt, and mustard. Whisk till dressing is thoroughly emulsified; set aside.
Line a baking sheet with parchment paper. Mix white sugar and water in a saucepan over medium-high heat. Heat, with out stirring, until sugar has melted and is simply beginning to alternate coloration, 2 to a few minutes. Add walnuts and stir to coat; turn aggregate out onto the parchment paper. Season lightly with salt and allow to chill.
Fill a medium-sized pot with enough water to submerge peach. Bring to a boil; upload peach. Boil for 1 minute and turn off warmness. Let sit down for every other minute; dispose of peach from water with a spider or slotted spoon. Place onto a folded towel to chill.
Cut each avocado half into eight slices the usage of a small knife. Carefully get rid of skin. Brush avocado slices with the reserved lemon juice.
Peel the loosened skin from the peach, taking care not to squash the flesh, and discard. Cut into sixteen even slices. Carefully pry out 1 slice; eliminate the closing slices from the pit. Trim away any hard bits of the stone that adhere to the middle of the slices.
Crack and separate any of the cooled candied walnuts that have caught collectively. Toss them with the crumbled blue cheese.
Divide spinach over four salad plates. Arrange peach and avocado on top in alternating and partially overlapping slices, forming a hoop. Spoon the blue cheese-walnut aggregate into the center of each ring. Drizzle the dressing over the salads.

Notes :

Cook's Notes:
You can substitute pecans for the walnuts.
Use any robust crumbled cheese you choose.

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