ONE FOR THE TABLE: Peach Salad with Goat Cheese and Hazelnuts
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
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