Peach and Hazelnut Salad

Summer salads can be a bit boring. Salad with peaches makes the most of summer fruit! To spice them up add some in-season juicy fruits and bright-colored vegetables. There is a certain simplicity and beauty here highlighted by the fresh peaches and toasted hazelnuts in this summer salad. Feel free to add a kick with jalapeño or some extra creaminess with avocado. As always, if craving, top with a protein of choice! 

How to make Peach and Hazelnut Salad

Ingredients

• 2 medium-sized peaches, halved, pitted and sliced into ¼-inch slices
• 6 cups of mixed salad greens
• 6 large basil leaves, coarsely chopped
• 1/4 cup hazelnuts
• 1 large red onion or 2 small
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon ground cinnamon
• 1 teaspoon honey (or agave for vegan)
• 2-1/2 tablespoons of olive oil + more for cooking
• Salt and pepper

Directions:

1. Preheat the oven to 425 degrees.
2. Peel the onions, halve lengthwise (through the root), and cut each half into 1-inch thick wedges.
3. Mix the onion wedges in a bowl with 2 teaspoons of olive oil, 1 teaspoon of salt and some black pepper.
4. Spread the onions out on a baking sheet and roast in the oven for 20 to 25 minutes or until they are soft, golden, and crispy at the edges.
5. Remove from the oven and set aside to cool.
6. Turn the oven down to 325 degrees and spread the hazelnuts on another baking sheet. Roast them for 20 minutes or until fragrant.
7. Remove them from the oven and cool, then coarsely chop them or crush with the flat edge of a knife.
8. In a small bowl whisk together 2-1/2 tablespoons olive oil, vinegar, cinnamon, honey, and 1/2 teaspoon of salt.
9. To serve, toss the greens and the basil with 2 tablespoons of dressing and then divide equally among plates.  Top with peaches, onions, and hazelnuts, then drizzle with more dressing.
10. Serve immediately.

Ripe peaches are a must for this recipe. Look for firm fruit with brightly colored skin and flesh that gives slightly to gentle pressure near the stem. Yellow or white peaches will work! Cut them into wedges.

Yield: 2 to 3 servings
Adapted from Plenty More