Califonia Bountiful
Side Dish

Rustic peach salad

Chef Angelo Micheli grew up on a Sutter County farm and today serves his family's farm-raised peaches at his restaurant.

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

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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

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