Peaches are in season! And it’s May. I had no idea that Texas peaches were different from the northeast varieties that I am used to. These little guys are a great portable size yet still bursting with juicy flavor. I purchased a large bucket of them this weekend from the farmer’s market and have been adding to all of my meals…and snacking on them in between. I threw this salad together for our Mother’s Day BBQ at my in-law’s yesterday. Lot’s of textures and flavors make this a satisfying side dish, with the blanched local green beans, mixed heirloom lettuces and a crunch from toasted hazelnuts. The sweet peaches and golden raisins with the herb-y Tarragon Vinaigrette elevate it to anther level. I knew my sister-in-law was brining a corn and avocado salad to the party, otherwise I may have added some avocado to this as well. I might also recommend a goat or blue cheese crumble, if you eat dairy.
Texas Peach + Green Bean Salad w Hazelnuts and Tarragon Vinaigrette
Yield: About 4
1/2 lb mixed heirloom lettuces
handful golden raisins
1/4 cup hazelnuts, toasted and coarsely chopped
4- 5 ripe peaches (depending on size), sliced
handful of green beans, blanched and shocked
In a large bowl, combine the lettuces, green beans and peaches. Top with hazelnuts, micro-greens and golden raisins. Toss with my Tarragon Vinaigrette dressing and serve immediately.