Peach, Red Onion, and Pecan Salad

3/4 cup pecans
2 teaspoons honey
1/8 teaspoon cayenne
Salt
2 small red onions, cut into eight 1/4-inch-thick rings each
2 tablespoons olive oil
Freshly ground black pepper
1/4 cup canola oil
1 1/2 teaspoons sherry vinegar
1 1/2 tablespoons red wine vinegar
1/8 teaspoon chopped garlic, mashed to a paste with a pinch of salt
4 ounces fresh goat cheese, in 4 equal pieces
6 ounces baby spinach ( about 6 cups tightly packed )
2 medium peaches, pitted and thinly sliced

Preheat the oven to 350°F.

Put the pecans in a bowl. Add 1 teaspoon of the honey and toss to coat. Add the cayenne and season with salt. Toss well. Spread out on a cookie sheet and bake for 8 minutes. Remove from the oven and toss with the remaining teaspoon honey. Return to the oven and roast until golden and crisp, 8 more minutes. Remove the sheet from the oven, set aside, and let the pecans cool.

While the pecans are cooling, put the onions in a baking dish. Drizzle with 1 tablespoon of the olive oil, season with salt and pepper, and toss to coat the onions with the oil and seasoning. Spread the slices out in a single layer and roast until softened, approximately 10 minutes. When cool enough to handle, separate the slices into rings.

Make the vinaigrette: Put the canola oil, the remaining tablespoon olive oil, the sherry vinegar, red wine vinegar, and garlic paste in a small mixing bowl and whisk them together. Season with salt and pepper, and set aside.

Put the goat cheese on a baking dish and bake in the oven until softened, 4 to 6 minutes.

Put the spinach in a salad bowl. Add the pecans, peaches, onions, and vinaigrette. Toss and divide among 4 salad plates. Top each salad with a piece of warm cheese, and serve.

Serves 4.


Pyrex 18 Piece Simply Store Food Storage Set, Clear

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