Simple but tasty menu Avocado Peach Salad :: Best Dishes

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Avocado Peach Salad

"This salad is supposed to take gain of fresh summer components. The company, buttery texture of the avocado is going brilliantly with the juicy softness of the peach, and the dressing ties them together with a candy zing. Optional: Top with dried cranberries or pomegranate seeds."

Ingredients :

1 medium lemon, juiced, divided
2 tablespoons brown sugar
1 tablespoon sherry vinegar
3 tablespoons greater-virgin olive oil
four teaspoons clover honey
1 pinch salt
1 pinch dry mustard
1/four cup white sugar
1 tablespoon water
half cup walnuts, roughly chopped
salt
1 company-ripe peach
1 organization-ripe avocado. Halved
four oz crumbled blue cheese, or extra to taste
4 cups child spinach

Instructions :

Prep : 30M	Cook : 4M	Ready in : 40M

Reserve half teaspoon of lemon juice. Whisk the rest with brown sugar and vinegar till sugar dissolves. Add olive oil, honey, 1 pinch salt, and mustard. Whisk until dressing is thoroughly emulsified; set aside.
Line a baking sheet with parchment paper. Mix white sugar and water in a saucepan over medium-excessive heat. Heat, with out stirring, till sugar has melted and is just starting to change shade, 2 to three minutes. Add walnuts and stir to coat; flip aggregate out onto the parchment paper. Season gently with salt and permit to chill.
Fill a medium-sized pot with enough water to submerge peach. Bring to a boil; upload peach. Boil for 1 minute and flip off warmth. Let take a seat for every other minute; take away peach from water with a spider or slotted spoon. Place onto a folded towel to cool.
Cut every avocado half of into eight slices the use of a small knife. Carefully eliminate skin. Brush avocado slices with the reserved lemon juice.
Peel the loosened skin from the peach, taking care now not to squash the flesh, and discard. Cut into 16 even slices. Carefully pry out 1 slice; dispose of the ultimate slices from the pit. Trim away any difficult bits of the stone that adhere to the center of the slices.
Crack and separate any of the cooled candied walnuts that have caught together. Toss them with the crumbled blue cheese.
Divide spinach over four salad plates. Arrange peach and avocado on top in alternating and partially overlapping slices, forming a ring. Spoon the blue cheese-walnut aggregate into the center of every ring. Drizzle the dressing over the salads.

Notes :

Cook's Notes:
You can alternative pecans for the walnuts.
Use any sturdy crumbled cheese you decide on.

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