chopped peach and blue cheese salad with hot honey vinaigrette
Now that peaches are FINALLY big and beautiful, we're going hogwild with a bright, colorful summer bowl.
Ingredients
- 3 cups romaine lettuce, chopped
- 3 cups lacinto kale (or any variety of kale), chopped
- 2/3 cup mixed fresh herbs (I like mint, basil, and cilantro here)
- 1 large peach, sliced
- 1 avocado, chopped
- 2 Persian cucumbers, thinly sliced
- 1 yellow squash, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup blue cheese, crumbled (I like gorgonzola)
- 1/2 cup pepitas
hot honey vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 3 tbsp honey
- 2 tbsp hot sauce
- 2 tsp dijon mustard
- 2 cloves garlic, minced or grated
- 1/2 tsp cayenne pepper, or to taste
Instructions
- In a bowl or jar, whisk or shake the olive oil, cider vinegar, honey, hot sauce, dijon, garlic, cayenne pepper, and a pinch of salt and pepper. Taste and adjust seasonings as desired.
- Add the kale to a very large bowl. Massage with 2-3 tablespoons of the vinaigrette until the kale softens and darkens.
- To the bowl, add the lettuce and toss, then arrange the peach, avocado, cucumbers, squash, and tomatoes. Sprinkle the pepitas and blue cheese on top. Serve with extra vinaigrette on the side.