Peaches and Mixed Salad Greens

By Judy1

Tossing juicy peaches into a green salad with a tart raspberry-shallot dressing makes an ideal sweet-savory side good with grilled pork or chicken.

Ingredients

• 2 cups raspberries, divided
• 3 tablespoons crème de cassis (black currant-flavored liqueur)
• 1 tablespoon sugar
• 2 tablespoons minced shallots
• 2 tablespoons crème fraîche
• 2 tablespoons champagne vinegar
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 6 cups mixed salad greens (about 8 ounces)
• 2 cups thinly sliced peeled peaches (about 2 large)
• 1/2 cup thinly sliced green onions (about 2 bunches)
• 1/3 cup chopped hazelnuts, toasted

Preparation

Step 1

Combine 1/2 cup raspberries, crème de cassis, and sugar in a small saucepan over medium heat; bring to a simmer. Cook 5 minutes or until raspberries are very tender; cool to room temperature. Press raspberry mixture through a fine sieve into a bowl, reserving liquid; discard solids. Combine raspberry liquid, shallots, and next 6 ingredients (through salt) in a medium bowl, stirring with a whisk.

Combine remaining 1 1/2 cups raspberries, mixed salad greens, and remaining ingredients in a large bowl; add shallot mixture, tossing gently to coat greens. Serve immediately.