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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Some southern staples star in this fresh summer salad, which gets help from some back ups that aren't slouching in the flavor department. The base idea of this recipe came from a local restaurant menu item. :) Ingredients:
4 cups fresh baby greens |
2 fresh peaches, sliced in half, pits removed |
1t butter, melted |
1-2t raw sugar(can sub granulated sugar) |
1-2 cups fresh blackberries |
3oz specialty fully cooked sausage, chopped(i used sopressata) |
2oz fresh parmesan, grated |
pecan vinaigrette |
1/2 cup dressing quality olive oil |
1 clove garlic |
3t finely minced sweet onion |
juice from 1/2 lemon |
1t honey |
1/4 cup red wine vinegar |
1/4 cup chopped pecans, toasted(i just dry toast mine in cast iron for a few minutes, but this can also be done in the oven) |
1t fresh parsley, chopped |
Directions:
1. For Pecan Vinaigrette
2. Saute onion and garlic in about 1T olive oil until soft and fragrant.
3. In medium glass bowl, combine lemon juice, vinegar, honey, parsley, pecans and the onion and garlic mixture.
4. Stir to combine.
5. Slowly drizzle remaining oil, a little bit at a time, whisking constantly, to emulsify.
6. Continue with remaining oil.
7. Alternately, put all the ingredients in a blender and process briefly(if you do this, use larger pecan pieces, because the processing will then cut them smaller.
8. OR just put everything into a plastic bowl with air tight lid and shake the heck out of it. :)
9. Set aside
10. Brush cut sides of peaches with butter, then sprinkle with small amount of raw sugar and grill over high heat for about 2 minutes.
11. Arrange greens on serving plate.
12. Put a peach half in the center and top with blackberries and sausage.
13. Drizzle with dressing and top with shredded Parmesan.
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