A Peachy Salad

It’s peak peach time here in central Texas. Husband & I were in the Hill Country last weekend and picked up a flat of freestone peaches in Fredericksburg. I tweeked a recipe I found from Cooking Light and came up with a delicious, summer salad. It’s a great way to enjoy the bounty of peaches before they’re all gone.

For the dressing I used a sweet wine (’08 Muscat Canelli) we picked up at Santa Maria Cellars in Fredericksburg. Any sweet wine you have will do. Husband & I don’t typically drink sweet wines, but I always keep a bottle on hand for recipes or friends who enjoy the sweeter side of things.  Pick up an inexpensive bottle at the store (ask the wine guys for help!) and let me know what recipes you find.

Hill Country Wine Dressing

1 cup sweet white wine (riesling or muscat are great)

1 Tbs walnut oil

1 Tbs white wine vinegar

dash of sea salt

In a saucepan heat wine over medium-high heat until reduced to about 2 tablespoons. I set a timer for 10 minutes. If you walk away and forget wine boiling on the stove, you’ll return to a sticky, burnt pan. Don’t ask me how I know this…

Remove wine from heat and let cool. Pour into a mason jar or glass container, add vinegar, oil and salt. Gently shake to combine.

Dressing will keep in refrigerator for up to a week.

Peachy Salad

4 cups of butter lettuce, or mixed greens

2 – 3 ripe peaches, peeled and sliced

handful of toasted walnuts, or sliced almonds

generous sprinkling of crumbled goat cheese

Toss the salad with the Wine Dressing and enjoy the sweet flavors of summer.