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Spicy Pickled Peaches with Blue Cheese, Maché, and Pecans

Total Time: 3 Hrs 5 Mins

[[ recipeID=recipe-8kpy9mpxr, title=Spicy Pickled Peaches with Blue Cheese, Maché, and Pecans ]]

 

 


Spicy Pickled Peaches with Blue Cheese, Maché, and Pecans

Thai red chili swirled into the vinegar gave each bite a bit of heat that was so complimentary to the sweetness of the fruit. Serves 4 as a salad or fruit and cheese course.

Servings: 4 bowls

Keywords: Salad, Hors d'oevre, Fresh Pecan Pieces

  • Prep Time: 5 mins
  • Cook Time: 3 hours 0 mins
  • Total Time: 3 hours 5 mins

Ingredients

Instructions

Ingredients

  • 4 small almost ripe peaches pits removed and thinly sliced
  • 1 small Thai Red Chile, minced if that level of heat isn’t your thing, remove the seeds from the chili or use a Jalapeno or another milder pepper
  • 1.5 cups good quality champagne vinegar
  • 4 oz. soft Blue Cheese
  • ¾ cup Pecan Halves toasted or untoasted (your preference)
  • 2 cups loosely packed Maché or baby arugula leaves, washed and dried thoroughly
  • Fresh Ground Pepper and Kosher Salt to taste

Instructions

  1. For the peaches: In a medium mixing bowl, quickly whisk together the minced chili and the champagne vinegar. Mix in the sliced peaches and toss to coat thoroughly. Either cover tightly with plastic wrap or place peaches & liquid in a tightly sealed jar. Marinate 3 hours to overnight – this all depends on the texture of the peaches you like. I like mine still firm so I erred on the 3 hours side. Also, I shook the bowl gently to swish them around every hour or so.
  2. To assemble the salads: Divide the peaches into 4 plates – I drained the pickling liquid off by fishing them out of the bowl with a slotted spoon. Arrange on your serving plates and crumble 1 ounce of Blue cheese on each. Evenly divide the loose greens and the pecans. Finish each plate with fresh ground black pepper and a sprinkle of kosher salt. Serve immediately.