Peaches are popping up all over the place these days, guys.  And man are they tasting amazing.  We can’t get enough.

This has sort of been the ‘house salad’ going on in our home lately.  It pairs with everything as an amazing side dish.  But really…I prefer it alone, all by it’s pretty little self, as the perfect meal.  

Sweet, juicy peaches.  Tangy, sharp bleu.  Chewy dried cranberries.  And crunchy pine nuts.  I like it a lot.

But the Lemon Vinaigrette.  Oh my.  The brightest, most tart ray of lip-puckering sunshine ever.

Put it all together and it’s a match made for my happiest of happy tastebuds.

Summer Salad Success and perfect for the steamy weekend ahead!  Happy Friday, friends…enjoy!

Greens, Bleu + Peach Salad with Lemon Vinaigrette 

Ingredients

For the Vinaigrette 

1/4 Cup Extra Virgin Olive Oil

3 Tablespoons Fresh Squeezed Lemon Juice

2 Teaspoons Dijon Mustard

2 Teaspoons Honey

1/2 Teaspoon Grated Lemon Zest

1/4 Teaspoon Sea Salt

Pinch  Black Pepper

For the Salad

3 Ounces Mixed Greens

1/3 Cup Crumbled Bleu Cheese

1/4 Pine Nuts

1/4 Cup Dried Cranberries

1 Ripe Peach, pitted and sliced

Sea Salt + Cracked Black Pepper, for topping

Directions

For the Vinaigrette 

Combine all ingredients in a tightly sealed mason jar or container and shake well until combined; alternately, whisk all ingredients and stream in the olive oil, whisking until combined.  Set aside or store in the refrigerator for up to 4 days (bring back to room temp and shake well before using).

For the Salad

Place greens in a bowl and drizzle with just enough vinaigrette to coat; toss gently.  Place greens on serving plate.  Sprinkle with bleu cheese, pine nuts, cranberries and peach slices and top with a grind of sea salt and black pepper.  Serves 2 as a main course, 4 as a side.