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The Quilt Inn Country Cookbook
Aliske Webb
Peach Blue Cheese Salad
ripe peaches
oz. blue cheese*
3
3
1
1
1
2
1
/4 cup toasted walnuts, chopped
/3 cup lime juice
/4 cup walnut oil
tsp. white wine vinegar
/2 tsp. Dijon mustard
salt and fresh pepper to taste
watercress or shredded lettuce
Whisk lime juice, oil, vinegar, mustard, salt and pepper together in bowl. Peel,
pit, and slice peaches. Add to dressing, toss to coat. Marinate 1 hour.
Arrange watercress or lettuce bed on serving platter or individual plates. Place
peach slices on top, drizzle remaining dressing. Crumble cheese over peaches and
sprinkle with walnuts. serve chilled.
*
There are many wonderful blue cheeses on the market these days. Try
different ones until you find the one to your taste, and to suit the purpose. Although
they all have a distinctive flavor, I find French and German blues, such as Bleu de
Bresse, to be milder, creamier and more spreadable, English Stilton is milder and
crumbly, Danish bleu is the saltiest and moderately crumbly. And of course, you can
never go wrong with Italy’s Gorgonzola.
Peach Salsa
3
1
1
1
4
1
2
peaches, pitted and diced
tbsp. lime juice
/4 cup sweet red pepper, diced
green onion, chopped fine
tsp. fresh coriander, chopped fine
tbsp. Jalapeno pepper, minced
tsp. brown sugar
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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