Salad of Mixed Greens With Grilled Peaches and Cabrales Cheese

“Absolutely fantastic summer salad. Best when using fresh, ripe peaches. Got this from Food & Wine, it is a recipe served at Mary Elaine's at the Phoenician in Scottsdale, Az. The family loved it and has already requested that I make it again.”

Ingredients Nutrition


  1. Pre-heat the oven to 350°F.
  2. Place walnuts in a pie plate and toast in oven for 7 minutes, or until they are golden brown.
  3. Transfer the walnuts to a plate to cool.
  4. When cool, coarsely chop the walnuts.
  5. Toss the peaches with 1/2 tablespoon of the olive oil and season with salt and pepper.
  6. Grill the peaches over a medium-high fire until softened and lightly browned, about 5 minutes per side.
  7. Transfer the peaches to a work surface and cut each peach half in half.
  8. Mix the vinegar with the remaining 2 tablespoons olive oil and season with salt and pepper.
  9. Add the arugula and frisee and toss well.
  10. Transfer the salad to a platter and scatter the Cabrales and toasted walnuts on top.
  11. Arrange the peaches around the salad and serve.

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