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Rustic peach salad

Recipe by:Chef/owner Angelo Micheli
Pasquini's Fine Italian Food, Live Oak


  • Walnut halves or pieces
    1 bag spring mix or mesclun mixed greens
    Canned cling peach slices or fresh freestone peaches, pitted and sliced
    Blue cheese or Gorgonzola, crumbled
    Vinaigrette salad dressing


Toast walnuts in a skillet (on medium) or in the oven (at 300 degrees) until sizzling and fragrant. Let cool. Place a handful of salad greens on small plates. Arrange with peaches and top with walnuts and crumbled cheese. Lightly dress with vinaigrette and serve immediately.

Serves 4

Califonia Bountiful