Time 10m Number Of Ingredients 5 Steps:
Place the peaches in a bowl. Drizzle with honey and sprinkle with salt. Toss to coat. Gently fold in basil and chevre. Serve immediately.
Time 15m Yield 6 to 8 servings Number Of Ingredients 0 Steps:
Soak 1/2 thinly sliced red onion in ice water for 10 minutes; drain and pat dry. Whisk 2 tablespoons white wine vinegar and 2 teaspoons each honey and Dijon mustard in a large bowl; whisk in 1/4 cup olive oil. Add the onion, 6 peaches (cut into wedges), 1/2 cup chopped candied walnuts and 1/4 cup each fresh basil and mint. Season with salt and pepper and toss.
Time 15m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Add the oil, vinegar, honey and mustard to a jar with a lid. Add the shallot and season with salt and pepper. Close the jar and shake until combined. (See Cook’s Note.) Layer the peaches, pecans, Gouda and arugula in a large bowl. Pour the dressing over the top, then toss until everything is coated. Transfer to a serving bowl and serve immediately.
Time 30m Yield 12 servings. Number Of Ingredients 13 Steps:
Slice three peaches; set aside. Cut the remaining peach in half; place in a blender. Add the sugar, lemon juice, vinegars and salt; cover and process until blended. While processing, gradually add oil in a steady stream. , In a large bowl, combine the salad greens, romaine, onion and cucumber. Pour about 2/3 cup dressing over salad and toss to coat. , Transfer to a serving platter; top with sliced peaches and bacon. Drizzle with remaining dressing; sprinkle with pecans.
