Field Greens Salad with Peaches and Herbs

Ingredients

12 cups 3 L assorted greens* (Spinach, Boston, Leaf, Arugula, Romaine)
2 cups 500 mL sliced peeled blanched peaches (and/or nectarines or plums)
½ cup 125 mL sprigs of fresh herbs (e.g. ^thyme, tarragon, basil, marjoram)
½ cup 123 mL goat cheese or feta cheese or Blue cheese (optional)

Vinaigrette

⅓ cup 75 mL extra virgin olive oil
2 tablespoon 25 mL white wine vinegar
1 clove Garlic local if possible, crushed
1 teaspoon 5 mL finely chopped fresh tarragon (or other fresh herb)
½ teaspoon 2 mL salt
¼ teaspoon 1 mL black pepper
optional: ½ tsp 2 mL honey or maple syrup (or organic sugar)

Instructions

Tear greens into bite-size pieces. In large mixing bowl, combine greens, peaches, plums or nectarines and herbs.
May be assembled without fruit the night before; add fruit just before tossing with dressing.

Vinaigrette

In food processor and using steel blade, combine oil, vinegar, garlic, tarragon, salt, sugar and pepper.
Pour into jar and refrigerate for up to 2 weeks.
Toss salad, with dressing.
Spoon onto serving platter and serve at once.

Notes

Try this colourful summer salad with a mixture of greens.
Choose from watercress, Boston, arugula, spinach, nasturtium.
Add slivers of peaches, plums or nectarines and then toss with fresh herbs^
for additional flavour and nutrition.

Adapted from from www.foodland.gov.on.ca website