Oneforthetable.com

A friend brought me 32 peaches. She's growing them in her backyard. While I was grateful, I struggled a little to figure out what to do with that pile o' plenty.

Peaches are just one item on the very long list of foods my husband will not eat, so whatever I made, I'd have to scarf it down myself, unless I could organize a quick peach party. (Not!)

The peaches were ripe, ready to eat, so the Peach Project had to begin immediately. I wasn't equipped (or inclined) to make preserves, and the idea of baking a pie always makes me irritable. I finally decided to invent a peach salad, with excellent results, which I am sharing with you here.

Alas, it took care of only two peaches, and my friend just informed me a whole new crop is on the way.

Peach Salad with Goat Cheese and Hazelnuts

1 tablespoon finely chopped shallots

1 teaspoon Dijon mustard

1 tablespoon balsamic vinegar

1 tablespoon red wine vinegar

6 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

6 cups mixed greens

2 large (or three medium) peaches, peeled, pitted and cut into thin slices

2 tablespoons finely chopped cilantro (or parsley)

4 ounces goat (or feta) cheese, crumbled

1/2 cup roasted hazelnuts roughly chopped

1. In a small bowl, combine the shallots and mustard. Mix in the vinegars, and then slowly whisk in the olive oil until the dressing is emulsified. Whisk in the salt and pepper and set the dressing aside.

2. In a salad bowl, gently toss the greens with the peaches and the cilantro, adding enough dressing to coat all the greens. Divide the salad between four plates. Sprinkle each with a tablespoon of cheese, and then with a spoonful (or two) of the hazelnuts and serve.

(Jessica Harper's latest book is "The Crabby Cook Cookbook," and she blogs at http://www.jessicaharper.com and at thecrabbycook.com. One for the Table is Amy Ephron's online magazine that specializes in food, politics, and love. http://www.oneforthetable.com/.)