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Summer Peach and Blue Cheese Salad


Gregg Prawdzik

Servers 4 people

‘Tis the season for stone fruit. Here is a GREAT combination for an elegant, yet simple, salad.

1 large head butter lettuce, red if you can find it.
2 yellow peaches, not fully ripe, firm to the touch
1 tsp olive oil
8 oz blue cheese (try Point Reyes Blue)
4 oz sour cream
4 oz buttermilk
1 tsp Calvados, or Brandy (optional)
1 tbsp chives, small chop
Salt and pepper to taste

MISE EN PLACE:
Heat grill on high. Cut peaches in half and remove seed. Add oil and season with salt and pepper. Set aside for 30 minutes to marinate and grill just enough for the nice grill marks. (If you have smoke chips, add these during the grilling process for smokey flavor on the peaches. You’ll see!) Remove from grill, drizzle with Calvados or Brandy as you wish and allow to cool.

Wash lettuce and pull leaves apart, but keep whole and crisp in the refrigerator until plating.

Break blue cheese into small pieces and place in bowl. Using a wisk, blend into the blue cheese sour cream and buttermilk. Add salt and pepper to taste. (Keep in mind that blue cheese loves fresh ground pepper.)

ASSEMBLY:
Toss butter lettuce in a large bowl with a drizzle of olive oil, salt and pepper. Plate lettuce leaves trying to create a large rose-like display. Slice peaches into bite-size crescent moons and arrange on top of the lettuce. Drizzle with dressing and garnish with chives.