Name: Grilled Peach Salad w/ Candied Nuts and Feta
Cuisine: Mediterranean
Ingredients: ¼ c + 1 tsp NOOC Herbes de Provence Olive Oil; ¼ c NOOC Peach White Balsamic Vinegar; 1-2 ripe peaches, each peach cut in 8 wedges and removed from the stone; ½ c nuts of your choice, preferably in smaller pieces than “whole”; ¼ c feta cheese, crumbled (you can also use blue cheese); 1 green onion, finely sliced; Fresh greens (or spinach) and/or arugula (about 1 handful per person); ¼ tsp Dijon Mustard; Salt & fresh ground pepper to taste

Grilled Peach Salad w/ Candied Nuts and Feta

Michelle Rudell

Cuisine

Mediterranean

Ingredients

¼ c + 1 tsp NOOC Herbes de Provence Olive Oil
¼ c NOOC Peach White Balsamic Vinegar
1-2 ripe peaches, each peach cut in 8 wedges and removed from the stone
½ c nuts of your choice, preferably in smaller pieces than “whole”
¼ c feta cheese, crumbled (you can also use blue cheese)
1 green onion, finely sliced
Fresh greens (or spinach) and/or arugula (about 1 handful per person)
¼ tsp Dijon Mustard
Salt & fresh ground pepper to taste

Directions

Heat BBQ on High until HOT
Toss peach wedges in 1 tsp of Herbes de Provence Olive Oil & grill them on each side for 2-3 minutes, remove from heat and spread on a plate to cool
Blend the remaining Herbes de Provence Olive Oil, Peach Balsamic, Dijon, S&P for the dressing

For Candied Nuts

1 Cup Nuts of Your Choice
3 Tbsp Sugar (Raw or Brown)
2 Tbsp Water
Put water, sugar and nuts in a large frying pan and combine over MED-HIGH heat.
Stir CONSTANTLY scraping the bottom of the pan with a flat wooden spatula (essential!). When all the water has evaporated, turn the heat down to MEDIUM and continue the scraping and stirring. NOW, this is where the magic will (or won’t!) happen. You’ll notice that there will be a dry, white coating on the pan, don’t stop here! Keep on doing what you’re doing and you’ll notice it will start to form a syrupy consistency. Keep going until all the white is gone and the nuts are lightly coated slightly darkened.
They’re done! Dump them immediately on to a cool baking sheet in a single layer to cool. Loosen with your hands while sprinkling on your salad. Store the rest in an airtight container for later.

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