Peach and Fresh California Avocado Salad
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Credit: Cariss Trindade, Student, The Culinary Institute of America, Hyde Park, N.Y., (2010 PMA Foodservice student recipe competition)
The National Culinary Review, June 2011
From the Chef
“Courtesy of the California Avocado Commission”
2 oz. honey
2 oz. red wine vinegar
6 oz. extra virgin olive oil
Fresh herbs (parsley, dill or rosemary), finely chopped, to taste
Salt and pepper, to taste
1 lb. spring mix lettuce
8 oz. goat cheese, crumbled
2 peaches, sliced
2 large (8 oz.) fresh California avocados, sliced
4 oz. almond slivers, toasted
Method: Whisk together honey and red wine vinegar. Slowly whisk in olive oil to emulsify. Add herbs; add salt and pepper, to taste. Toss spring mix with enough vinaigrette to thinly coat leaves. Place about 1½ oz. greens on each chilled plate. Top with equal amounts crumbled goat cheese, peach slices, avocado slices and toasted almonds.
Salad, The National Culinary Review
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