Peach & Spiced Ricotta Salad with Honey-Lemon Vinaigrette

A simple, beautiful salad that’s perfect for summer-time lunch or a wonderful complement to tonight’s dinner. Mild baby spinach and crisp endive – combined with succulent peaches, rich pecans, and creamy spiced ricotta – makes the perfect bed for sweet-and-tangy honey-lemon vinaigrette. It will leave you s-peach-less!
5 from 2 votes
Total Time: 10 mins
Prep Time: 10 mins
Cook Time: 0 mins
Servings8
Course Afternoon, Appetizers
Cuisine American, Healthy

ingredients
 

Spinach & Endive Salad:
  • 8 oz Baby Spinach
  • 1 head Endive, torn into pieces
  • 2 whole Fresh Yellow Peaches, sliced and diced
  • ¾ cup Pecans, chopped
Spiced Ricotta:
Honey-Lemon Vinaigrette:

Instructions
 

  • Honey, don't forget the dressing.  Combine EVOO, lemon juice, Pinot Noir vinegar, honey, thyme, and S&P in a small bowl. Cover, shake-shake-shake, and done (yes, it’s that easy!). Set aside.
  • Ricotta get going. Mix ricotta, red pepper flakes, and S&P together in a small bowl. Taste and add spices to your liking.
  • You want a peach of me? Indulge in a peach variety (what could be better?) by thinly slicing and dicing peaches. If you purchased whole pecans, roughly chop. Combine peaches, pecans, and baby spinach in a large bowl, adding in endive as you tear off leaves. Add ½ honey-lemon vinaigrette, cover, and shake it like there’s no tomorrow.
  • Lettuce celebrate! Arrange salad leaves on a serving platter, add dollops of ricotta onto greens, sprinkle with S&P, and drizzle with remaining dressing (as needed). Unbe-leaf-able!

Notes & Tips

Make it a meal.  Looking for something a tad more filling? Here’s some ideas: add grilled shrimp, salmon, chicken breast, or skirt steak to top it off. Another idea: double the honey-lemon vinaigrette and use as a marinade for your protein. Oh yeah!

XO,

over the spoon

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