Salad of Mixed Greens with Grilled Peaches and Cabrales Cheese

By BobD

Ingredients

• 1/2 cup walnuts
• 4 firm, ripe freestone peaches, halved and pitted
• 2 1/2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 1 tablespoon sherry vinegar
• 3 ounces arugula, large stems discarded
• One 5-ounce head frisée, torn into bite-size pieces (4 cups)
• 3 ounces Cabrales cheese, crumbled (1 cup)

Details

Servings 8
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 350°. Light a grill. Put the walnuts in a pie plate and toast in the oven for 7 minutes, or until they are golden brown. Transfer the walnuts to a plate and let cool, then coarsely chop.

In a medium bowl, toss the peaches with 1/2 tablespoon of the olive oil and season with salt and pepper. Grill the peaches over a medium-high fire until softened and lightly browned, about 5 minutes per side. Transfer the peaches to a work surface and cut each half in half.

In a medium bowl, mix the vinegar with the remaining 2 tablespoons of olive oil and season with salt and pepper. Add the arugula and frisée and toss well. Transfer the salad to a platter and scatter the Cabrales and toasted walnuts on top. Arrange the peaches around the salad and serve.