RECIPE: Peach, Radish and Blueberry Salad
Makes 5-6 servings
1/2 small red onion
4-5 ripe peaches, peeled (cover with boiling water for 30 seconds; peels will slide off)
4 radishes, very thinly sliced
1 cup blueberries
Vinaigrette made with olive oil and white wine vinegar (about 1/4 cup)
1/2 cup torn or chopped fresh basil leaves
1/2 cup crumbled goat cheese (or more to taste)
1/4 cup toasted nuts (I used a combo of pine nuts and pistachio, but almonds work too)
Slice the onion as thinly as possible. Place sliced onions in a bowl of ice water for 5-10 minutes to remove any sharp flavor. Drain and pat dry.
Cut peaches in half and then slice thinly.
Place onions, peaches, radishes, blueberries and basil in a large bowl and toss with the vinaigrette. Add salt and pepper, if desired, to taste.
When serving, top each portion with some of the cheese and nuts.
Note: If you want, toss the finished product (before adding cheese and nuts) with some lettuce or baby spinach.