Spinach Peach Salad with Stilton Cheese and Walnuts

Author: Chef Belinda

This salad just screams summer. The combined taste of caramelized onions, peaches, and Stilton cheese is amazing. And when paired with the Peach Vinaigrette, this salad is a keeper. If you can’t find Stilton easily, substitute another variety of blue cheese like Gorgonzola, Roquefort, or Danish Blue.

Ingredients

• 1⁄2 tablespoon butter

• 1 small red onion, peeled, halved, and sliced

• 1⁄2 cup walnut halves

• 4 peaches, quartered

• Canola oil, for brushing

• 6 cups baby spinach

• Kosher salt and freshly ground black pepper, to taste

• Peach Vinaigrette

• 1⁄2 cup crumbled Stilton cheese

Instructions

1. In a large sauté pan over medium-high heat, melt the butter. Add the onion and spread out in the pan. Cook, stirring only occasionally, for about 30 minutes, or until brown. Set aside.

2. In a dry sauté pan over medium heat, toast the walnuts for about 2 minutes, until they smell toasty and appear darker in color.

3. Brush the peaches with oil. In a grill pan on the stovetop, or over a hot outdoor grill, grill peaches on the flesh surfaces until grill marks form, 4–5 minutes.

4. Arrange the spinach in a large salad bowl or platter; sprinkle with onions, peaches, and walnuts. Season with salt and pepper. Drizzle with a few tablespoons of the vinaigrette and toss lightly. Add the cheese and serve.

Peach Vinaigrette

• 1 peach, peeled and chopped

• 1⁄4 cup white wine vinegar

• 1⁄4 cup extra virgin olive oil

• 1 tablespoon honey

• Kosher salt and freshly ground black pepper, to taste

Instructions

1. In a blender, purée the peaches. Add the vinegar, olive oil, and honey.

2. Season with salt and pepper and pulse until smooth. Pour into a clean jar

   with lid and store in refrigerator for up to 1 week.