The flavor combos in this salad are so delicious, you’ll forget that it’s also wildly healthy. We love how the sweetness of the peaches plays off of the bitter frisee, and the spiced walnuts and tangy goat cheese bring it all together.
Recipe courtesy of Stephanie Pearson, Functional Nutritionist/Owner of Daily Nectar, Portland, OR.
4 cups frisee, removed from stem
2 peaches, ripe, cut into bite-sized pieces
2/3 cup walnuts, dry-toasted in a cast iron skillet over medium heat
2 tsp olive oil
1/4 tsp ground ginger
1/4 tsp cardamom
Pinch of ground white pepper
1/2 lb al Vino or another mild goat cheese, cubed
3 tbsp extra virgin olive oil
3 tsp balsamic vinegar
Pinch of salt