Peach and Gorgonzola Salad with Maple Pecans and Honey-Lemon Vinaigrette

I'm gonna keep this short and sweet {just like this recipe} ... this salad rocks. Like, seriously rocks. And, besides being totally delicious, it can be whipped up in a matter of minutes. {I timed myself the last go-round that I made this and it took all of twelve minutes.} It's so ideal for hot summer days when we just want something light, refreshing and quick for lunch or dinner - without having to heat up the house or fret too much.

With peach season kickin' right now, this salad really is a celebration of my favorite summer fruit. {Fresh strawberries, sliced apples or sliced pears could be swapped in if peaches aren't in season as you read this post.}

All it takes to whip this up is spending four minutes making the maple pecans, then allowing them to cool while the quick dressing is assembled and the salad is put together. {The only real knife work required is the slicing of one peach and a red onion.}

If you wanted to invest the time, topping with some sliced, grilled chicken would make this a more-hearty salad if desired.

This recipe yields two servings, but you could easily adapt the recipe to make several servings or even make one large salad for sharing.

Yields 2 servings.


Ingredients:

FOR THE PECANS -

1/4 heaping cup pecan halves
2 tablespoons pure maple syrup
Pinch Kosher salt

FOR THE VINAIGRETTE -

1 teaspoon Dijon mustard
1/4 cup honey
2 tablespoons freshly-squeezed lemon juice
1/2 teaspoon Kosher salt
1/8 teaspoon black pepper
4 tablespoons extra virgin olive oil

REMAINING SALAD INGREDIENTS -

4 cups mixed greens
1 ripe peach, pitted and thinly-sliced
2 - 3 tablespoons crumbled gorgonzola cheese
1/2 small red onion, peeled and thinly-sliced

Directions:

Place pecans in a small sauté pan set over low heat. Toast 1 - 2 minutes - tossing/stirring occasionally. Pour in maple syrup. Toss/stir to coat. Continue cooking 1 - 2 minutes - frequently stirring/tossing - until nuts are well-coated and sticky. Be careful not to burn. Remove pan from heat, sprinkle with a little salt and allow nuts to cool.

Meanwhile, add vinaigrette ingredients to a small glass jar. Lid well. Shake until thoroughly combined. Set aside.

To assemble salads, evenly divide greens, peach slices, cheese, sliced onions and cooled nuts between two plates or small salad bowls.

At time of service, give the vinaigrette another quick shake and pour over salads.



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