Peach and Vidalia Onion Salad with White Balsamic Vinaigrette
Peach season is in full swing at farmers markets. In South Carolina, Watsonia Farms is the go-to source. This fourth generation family farm’s produce and peaches can be found at markets and restaurants across the Southeast. Atlanta Chef and Owner of Aria restaurant Gerry Klaskala offers up this recipe for a bright summer salad using Watsonia peaches or whatever you can find at your own local market.
4 fresh peaches, preferably free stone,
1/4 cup Vidalia onions, thinly sliced
1 tsp fresh mint, roughly torn
1 1/2 Tbsp grapeseed oil
2 tsp white balsamic vinegar
Kosher salt and freshly ground black pepper, to taste
1 cup mixed field greens
Cut the peaches in half, remove stone, and cut into thick wedges. In a medium bowl, combine the peaches, onions and mint. Add grapeseed oil and white balsamic vinegar. Season with salt and pepper and gently toss.
To serve, divide peach, onion and mint salad evenly between eight serving plates. Toss field greens in bowl with the dressing that remains and clings to the bowl. Scatter field greens on plates and serve.
Photo by George Sanchez.