Summer Salad

Last week I noticed some peaches at the market. Not thinking much other then "a peach would be nice" I bought myself two blushed beauties and thought that was that. The following day of the peach purchase, I decided to bake one of the two in a batch of muffins. But as I was cutting up the first peach, I couldn't help but pop a slice of it in my mouth. It just looked so juicy, so colourful, so appetizing. After the first slice, there went another, and another-until before I knew it the peach had vanished. Now I'm not sure if it's because I hadn't had a fresh peach since last summer, or if It was just a damn good peach, but I felt it was the best peach I had ever had. The experience was euphoric.

So today as I was passing by the same market, I felt the need to buy myself some pretty peaches again. Fate was smiling down upon me because while I found some beautiful looking peaches, an inspiration for what to do with them also hit. I acted on my instincts, grabbing a pack of baby spinach and some peppered goat cheese, then walked back to my apartment and set to work on a spinach salad. It's another hot hot day in Vancouver, which made this salad oh-so appropriate for tonights dinner. With the addition of only a few minor ingredients, this was a truly tasty salad.




Peach Perfection on a Plate

few handfuls of baby spinach
1/2 red pepper, thinly sliced
1 fresh peach, sliced
crumbled goat cheese (i used pepper infused goat cheese, herbed or plain would also work)
2-3 tbsp olive oil
1-2 tbsp raspberry white wine vinegar
dash of salt & pepper
1/4 cup crumbled walnuts

Place the spinach on a plate. Mix the olive oil with vinegar, salt and pepper, and whisk until incorporated. Drizzle spinach with dressing. Slice the pepper, and peach, then lay atop the spinach. Top with crumbled goat cheese (flavored if desired) and crumbled walnuts.