Recipe and photo by Chef Joey
Peach and Crumbled Blue Cheese Salad and Watermelon Basil Feta Salad
Blue cheese, mesclun greens, crumbled blue cheese, garlic (1 clove) 2 tbsp Dijon mustard, ¼ cup balsamic vinegar, 3 tbsp honey (brown sugar can be used if so use 6 tbsp) ¾ cup salad oil.
Take 6 peaches and poach then in a mixture of 3 cups water and 31/2 cups sugar one vanilla pod and 2 tbsp lemon juice. Heat and when it is bubbling cut the peaches in half and place in the sugar mix – if the peaches do not separate don’t worry they will separate once chilled with the aid of a spoon.
Turn peaches gently and poach for about 5 minutes each side, remove with slotted spoon and let cool.
In the meantime add garlic, honey, mustard and balsamic and blend, add the oil through the top of blender till it is the consistency of pudding – adjust your seasonings (salt pepper or oil).
Peal the peaches and cut slices save one for garnish – chop the peach into bite size cubes, place in salad bowl, add blue cheese and a large handful of mesclun greens per person add the desired amount of dressing (not too much!) and toss – plate and make a spiral ribbon out of the peach slice and garnish the top. You can accent with a balsamic glaze topping for show! Easy fast and delicious!!!
For Watermelon salad mix that salad dressing with cubed watermelon and fresh sliced up basil – add feta cheese and it’s done!