Ingredients
Three big handfuls of interesting mixed greens (mesclun, arugula, frisee)
1 ripe peach, cut into 1/2" pieces
10-12 pitted kalamata or oil-cured olives
A few thin slices red onion
Chunk of excellent blue cheese (we use Societe Roquefort), broken into bits
Dressing:
2 T EVOO
2 t good quality vingear, such as a light balsamic
1 small shallot or garlic clove minced
1/2 t white truffle honey (or plain honey or maple syrup)
1/2 t Dijon mustard
S&P to taste
Preparation
Whisk dressing in small bowl or in bottom of your salad bowl until emulsified. Add all salad ingredients to bowl and toss gently - serve immediately
