A friend brought me 32 peaches. She’s growing them in her backyard in Burbank. I didn’t think much of anything was growing in Burbank except the Disney coffers, but there you go.
While I was very grateful to my friend, I struggled a little to figure out what to do with that pile o’ plenty. They were ripe, ready to eat, so the Peach Project had to begin immediately. But peaches are just one item on the very long list of foods my husband will not eat, so whatever I made, I’d have to scarf it down myself, unless I can organize a quick Peach Party. (NOT.)
I wasn’t equipped (or inclined) to make preserves, and the idea of baking a pie always makes me irritable. I could give some to Oliver, but my dog will not eat a peach unless you can disguise it as a hot dog.
I finally decided to invent a peach salad, with excellent results, which I am sharing with you here. That took care of two peaches. I will get back to you with what became of the other 30.
If you have any ideas for peach recipes, please post them here as a comment. My friend just said she’s heading up from Burbank with a whole new crop…
1 tablespoon finely chopped shallots
1 teaspoon Dijon mustard
1 tablespoon Balsamic vinegar
1 tablespoon red wine vinegar
6 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
6 cups mixed greens
2 large (or three medium) peaches, peeled, pitted and cut into thin slices
2 tablespoons finely chopped cilantro (or parsley)
½ cup roasted hazelnuts roughly chopped
4 ounces goat (or feta) cheese, crumbled
1. In a small bowl, combine the shallots and mustard. Mix in the vinegars, and then slowly whisk in the olive oil until the dressing is emulsified. Whisk in the salt and pepper and set the dressing aside.
2. In a salad bowl, gently toss the greens with the peaches and the cilantro, adding enough dressing to coat all the greens. Divide the salad between four plates. Sprinkle each with a tablespoon of cheese, and then with a spoonful (or two) of the hazelnuts and serve.