Southern Peach Summer Salad

Not a life story but a few notes: 

-I scored every ingredient for this salad at our local farmers market in the heart of summer.. there’s something romantic about that

-This is a pretty involved salad with plenty of ingredients so every bite really is different from the next 

-A grass fed steak & roasted rosemary potatoes are the perfect marriage to this light salad 

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Ingredients: 

• Generous handful 3-4 C of salad greens *I always prefer a spring mix 

• 1 Southern or Michigan peach when they’re in season

• 1/2 C. raw walnuts 

• Any microgreen you prefer *I went with radish - it adds a nice color 

• 1/4 Candy onion 

• 2-3 slices Crispy bacon (NOT bacon bits) 

• 1 small sweet pepper 

• 1/4 C Feta cheese *Goat would be amazing but feta is what I had in hand 

• Fresh spearmint leaves 

• Garlic cloves 

• Lemons or lemon juice 

• Olive oil 

• Black peppercorns 
  

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1. Crisp up your bacon & set it to the side to cool 

2. In a small blender, combine juice from 1 lemon or about 3-4 TBS, 1/4 C olive oil, 2 garlic cloves, 4-5 fresh mint leaves, 1 TBS honey & 4-5 black peppercorns & pulse until it comes together. Let chill overnight or in the freezer for a minimum of 30 mins. As with any recipe… adjust the flavors to fit your preferences! 

3. Toss salad mix, microgreens, walnuts, feta, sliced candy onion & sliced sweet pepper into a bowl 

4. Cut your cooled bacon into smaller pieces 

5. Slice your peach into thin slices & snack on a few before they even make it into the bowl

6. Garnish your salad with bacon, peaches & a few more torn mint leaves just before serving 

7. Dress it up & enjoy!