From the files of Chef Gerry Klaskala of Aria in Atlanta, comes this salad featuring two of Georgia’s most famous crops — Georgia peaches and Vidalia onions.
Vidalia Onion Committee Offers Recipes
Prep time: 15 minutes
4 ripe Georgia peaches, preferably free stone
1/4 cup thinly sliced Vidalia onion
1 teaspoon fresh mint, roughly torn
1 1/2 tablespoons olive oil
2 teaspoons white balsamic vinegar
Freshly ground black pepper
1 cup field greens
Wash peaches. Cut in half and then into thick wedges. Place in bowl. Add Vidalia onions and mint.
Add grapeseed oil and vinegar. Season with salt and pepper. Gently toss. Transfer to serving platter.
Toss field greens in used bowl with dressing that remains and clings to bowl. Scatter field greens on salad and serve. Yields 8 servings, as an appetizer.
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