I am a huge fan of savoury salads with fruit. The fruit gives a sweetness and a twang which balances the saltiness of the dressing and, particularly, any cheese which is included. This is an especially fruity salad because, technically, the tomatoes are also fruit (grown on a vine, like grapes).
The overall effect is fresh and different.
This salad is a great way to use up leftover blue cheese, elderly nuts, and over-mature fruit.
For a post on Irish blue cheeses, follow this link.
Peach, tomato, blue cheese and walnut savoury salad
Serves three with lots of crusty bread for lunch.
Serves – 3
Ingredients
- 3 x medium tomatoes, the type that’s seen some sunshine
- 2 x flat white peaches
- Handful of mixed lettuce
- About a third of a cup (about 80g) of crumbled blue cheese
- About a quarter of a cup (about 30g) chopped walnuts
- 80 ml/⅓ cup walnut oil, dry fried
- 2 tbsps of white balsamic condiment (or sherry vinegar with maybe a spot of honey added)
- Salt and pepper to taste
Instructions
- Tear the salad leaves and put into an attractive salad bowl.
- Slice the tomatoes and add to the bowl.
- Slice (or roughly cube) the peaches and add to the bowl.
- Scatter over the blue cheese and the walnuts.
- Mix together the oil, vinegar, salt and pepper, pour over the salad.
- Serve, tossing before handing round to your guests.