This was forwarded from my friend Jamie with the subject line, “my new favorite salad.” The rich, creamy blue cheese is balanced by fresh, light blueberries and a kiss of honey. Her recipe called for toasted rye bread to be mixed in with the greens, which I’ve replaced with chopped walnuts.
Update 6/25/12: We’ve been enjoying this salad for a few weeks now and I think I’ve perfected it to melt-in-your-mouth deliciousness.
Mixed salad greens
A few fresh mint leaves, sliced into ribbons
Ripe peach slices
One block of gorgonzola or blue stilton cheese
Extra virgin olive oil
Toast walnuts at 350 while you assemble the rest of the ingredients. Toss salad greens with mint, blueberries and peaches. Top with crumbled cheese and walnuts. Combine 1 part honey to 1/2 part lemon juice and 2 parts olive oil with a dash of salt. Drizzle over salad.