1/2 shallot, minced
4 cups baby greens
1 large peach, pitted and sliced
1/2 cup crumbled feta cheese
1/4 cup pecan halves
Salt and Pepper
For the Vinaigrette:
1/2 cup Arbequina Extra Virgin Olive Oil
2 Tbl Champagne Pear White Balsamic
1/4 cup Pepper Jelly
1/4 tsp Ground Mustard

Ah, summertime. So much to love. Especially peaches! We love them in this salad with greens, feta and roasted pecans. We dress it with the sweet heat of Pepper Jelly vinaigrette. Choose from our Strawberry, Fig or Mayhaw Pepper Jellies.

Pepper Jelly is delicious condiment that can run the spectrum from sweet and savory to quite spicy! Our house Pepper Jellies are created our friend Ashley with Grinning Jupiter Jammery. She creates this line of pepper jellies with a combo of bell pepper and a bit of jalapeno for sweet warmth. Perfect for topping a block of cream cheese or even spreading on corn bread and biscuits!


1.To make the vinaigrette, whisk the minced shallot, olive oil, pepper jelly, ground mustard and Champagne Pear Balsamic together and allow to sit for 10 mins. Combine the Champagne Pear White Balsamic with the Strawberry Pepper Jelly. Slowly drizzle in the Arbequina Extra Virgin Olive Oil while whisking constantly. Refrigerate any unused portion of dressing and use within seven days.
2.In a large bowl, gently toss the baby greens in the vinaigrette. Season with salt and pepper, taste and adjust with additional salt and pepper. Fold in the peaches.
3.Plate the salad and garnish the individual servings with feta and pecans.

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