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Peaches ‘n Cheese Salad


Feta, Peach and Spinach Salad
Makes 4 servings

1 package (6 oz.) baby spinach
1 large ripe peach, pitted, sliced, or fuju persimmon
1/2 cup dried cherries or cranberries
3-4 tablespoons Maple Balsamic dressing
3 ounces crumbed feta or soft goat cheese
1/2 cup Spiced Candied Nuts

PLACE spinach, peach slices and dried cherries in a large bowl.  Add about 3 tablespoons dressing and mix well, adding additional dressing if needed. Divide salad onto plates and top with feta cheese and nuts.

 

Maple Balsamic Dressing

6 tablespoons extra virgin olive oil
1/4 cup balsamic vinegar
3 tablespoons orange juice
3 tablespoons pure maple syrup
1-2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper

COMBINE all ingredients in a covered container. Shake well.  Adjust lemon juice and salt and pepper to taste.  Makes about 1 cup.  (This recipe multiples easily to make a quantity to have on hand.)

 


Spiced Candied Nuts

1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon allspice
pinch of cayenne pepper
3 cups pecan and walnut halves

MIX sugar, salt, allspice, and cayenne in a small bowl.  Bring 2 cups water to a boil in a medium saucepan.  Remove from heat; add nuts.  Let stand 30 seconds; drain in a colander. Return nuts to saucepan. Stir sugar mixture into hot, wet nuts. Line a baking sheet with foil and coat with cooking spray. Spread nuts evenly onto pan. Bake at 350°F about 15 minutes until toasted and glazed, stirring every 5-6 minutes. Cool. Store airtight. Makes 3 cups.
Kitchen Tips 

Recipe developed by Rosemary Mark for Stella-Saputo Cheese.