Enjoy the taste of warm weather with crispy baby field greens enhanced by fresh peaches and blue cheese. This blackberry peach salad recipe’s crowning glory is homemade blackberry vinaigrette that’s both tangy and savory at once. Top the salad with crunchy candied almonds that provide enough protein for a light lunch.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- Blackberry vinaigrette:
- 1 3/4 cup frozen blackberries
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 2 cloves garlic, crushed and chopped
- 1/2 teaspoon salt
- 1/8 teaspoon (pinch) ground black pepper
- Candied almonds:
- 1/4 cup water
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup almonds
- 4 cups petite field greens
- 2 peaches, cut into thin slices
- 1/2 cup crumbled blue cheese
- 4 chilled salad plates
To make the blackberry vinaigrette:
Place the blackberries in a small saucepan over medium heat and bring them to a simmer, stirring occasionally. Once the berries come to a simmer, remove the saucepan from the heat immediately. Puree the berries in a food processor or blender and then press the mixture through a fine to medium-mesh sieve to remove the seeds. Whisk the remaining ingredients into the seedless blackberry puree.
To make candied almonds:
Bring 1/4 cup water, 1/2 cup sugar, and 1/4 teaspoon to a boil for 2 minutes. Add the almonds and continue cooking the mixture over medium-high heat until the nut are coated in a thick sugar syrup. Spread the candied almonds on a lightly greased baking sheet to cool.
To assemble the peach blackberry salad:
Arrange 1 cup field greens on each chilled salad plate. Divide the sliced peaches, blue cheese, and candied almonds among each salad. Drizzle the salads with the blackberry vinaigrette and serve immediately.
This field greens with peaches and blackberry dressing recipe makes 4 servings.