Peach Melba Salad

Number of Servings: 4

Salad Ingredients:

Mixed greens – containing some bitter and peppery greens such as radicchio, endive or arugula, and some soft greens like butter lettuce
1 stalk of celery, very thinly sliced
2 green onions, green and white parts, very thinly sliced

3-4 fresh or canned peaches, peeled, pitted, and sliced into wedges
1 cup of fresh raspberries
Coarsely ground black pepper (optional)

¼ cup feta cheese, crumbled
¼ cup sliced or slivered almonds, lightly toasted

Vinaigrette:

2 tablespoons (30 mL) seedless raspberry jelly
1 tablespoon (15 mL) Champagne or white wine vinegar
3-4 tablespoons ( 45-60 mL) vegetable oil
Sea salt

Method:

1. Make vinaigrette:   Heat the raspberry jelly in a saucepan over low heat until just melted.   Remove from heat and stir in vinegar. Whisk in oil; season to taste with some sea salt.
2. Mix the chosen greens, celery, and green onions in a large bowl. Stir in 2-3 tablespoons of the vinaigrette.
3. Divide the greens mixture among 4 salad plates, or on a large salad platter.  Arrange peach slices over greens. Add the raspberries. Drizzle the remaining vinaigrette over the peaches and raspberries. Sprinkle with coarsely ground black pepper, if desired. Sprinkle the crumbled feta cheese over top.
4. Garnish with toasted almonds.

Questions and Comments are always welcome     alex@chilipeppersandpears.com ^[1]