This salad’s notes definitely lean to the sweet end of the spectrum. Grilled ripe peaches and corn lend their summery flavors. The vinaigrette has two special ingredients. One is a drinking vinegar from Olitalia, with prominent pomegranate sweetness, and the other is a super-artisanal honey from upstate New York, Catskill Provisions. They harvest their honey twice annually, and the fall version comes with a nice complexity. (they also produce a lively honey-rye, see Hobnob’s post with cocktail recipe—would make a great accompaniment to the buffet)
The quinoa in this recipe is also quite special. The size of Pereg Baby Quinoa is tinier that the usual, has a great crunchy-ish texture, and mixes in nicely with the greens without taking over. It’s a nice healthy addition.
MAKE THE QUINOA
2 CUPS water
1 CUP Pereg Baby Quinoa
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salt
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Boil water. Add quinoa, reduce heat to low, cover loosely and simmer 15-20 min, until all water is absorbed. Turn off heat, and let sit for 5 min. Add a little salt, to taste
GRILL THE PEACHES
2 peaches, sliced
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coconut oil
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Grease grill with coconut oil. Grill peaches about a 1-2 min on each side.
MAKE THE VINAIGRETTE
1/4 CUP Olitalia Drinking Vinegar Pomegranate
1 tsp Catskill Provisions Fall Honey
1 clove garlic, squeezed in a garlic press
juice of 1/2 lime
1/2 tsp salt
1/4 tsp white pepper
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3/4 CUP olive oil
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Whisk first 6 ingredient together well. Slowly add in olive oil to incorporate. Funnel into a squeeze bottle.
ASSEMBLE THE SALAD
quinoa
peaches
2 CUPS Cascadian Organic frozen corn, defrosted
3/4 CUP sugar snap peas, cut into half-inch pieces, (save some cut in half lengthwise to expose the peas inside for garnish)
1/4 CUP red onion, sliced thinly
manchego cheese, cut into small cubes
2 pkgs (5 oz) Super Greens mix
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pomegranate honey vinaigrette
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Toss all ingredients together with the dressing. Save a few grilled peaches and sugar snap peas to put on the top for garnish.
