Just Peachy

In case you can't tell I am hanging on to the end of peach season by the very tip of my fingers.


Not only is this salad is a great way to enjoy the last bits of the harvest but it's also super quick to throw together, so even if you're not having a hard time saying goodbye to the foods of summer it's well worth it!

Spinach, mixed greens, or arugula make the best base to this one.  You need something hearty enough to stand behind the contrast of flavors going on but not so strong that it steals the show, read: avoid kale!  I highly suggest choosing a "spicy" meat to balance out the sweet fruit and creamy cheese but prosciutto or bacon are also great.

Ricotta and Peach Salad

Ingredients

• Large handful of spinach
• Nectarine or peach, sliced
• 1/4 c ricotta
• a few slices of prosciutto, sopressata, or cooked bacon crumbles

For the Balsamic

• 2 T balsamic vinegar
• 1 T olive oil
• 2 garlic cloves
• 1/4 onion
• salt and pepper to taste

Combine

1. Toss all the ingredients for the dressing in a blender and process until smooth.
2. Top spinach with ricotta, sliced fruit, and sausage, then toss with balsamic.
3. Enjoy!