I told you something good would come out of those lovely peaches and tomatoes.
I think we’ve been ‘stuck’ in winter mode since, well, winter. In fact, last week, we had a friend in town, and decided to cook some of the heaviest, hottest meals in our recipe book. Go figure. After a few days in front of the stove and 95 degrees of sticky heat outside, we finally realized that it was, in fact, summer.
So this week, a new approach. Starting with a salad. With absolutely no heat required. Well, I lie – we needed something ‘with’ the salad, and seeing as we forgot to start the bread the night before, we had to settle for some cornbread muffins (Jiffy – the best .89 you’ll ever spend) – but even with the muffins, still very little heat. Perfect for a hot summer day.
1/3 cup extra-virgin olive oil
2 tablespoons minced shallot
2 tablespoons white balsamic vinegar
1 1/2 tablespoons fresh lemon juice
8 cups mixed baby greens (4 to 6 ounces)
4 small vine-ripened yellow tomatoes, cut into wedges
2 small yellow peaches, wiped clean of fuzz, halved, pitted, thinly sliced
goat cheese, crumbled (optional)
Whisk first 4 ingredients to blend in medium bowl. Season dressing to taste with salt and pepper. Can be made 2 hours ahead. Let stand at room temperature.
Combine greens, tomatoes, and peaches in large shallow bowl. Toss with enough dressing to coat lightly and serve, topped with crumbled goat cheese.