Peach Salad with Caramelized Red Onions & Mozzarella

Oh my oh my! This salad is one of my summer time favorites and since speciality vinegars are wildly available these days, it's a cinch to make. You could add leftover roasted chicken or pork loin and it would be fabulous.

Salad:
3-4 cups clean greens, whatever your family likes
2-3 fresh peaches, sliced
1/2 cup pearl sized mozzarella balls
1/4 cup toasted pine nuts or pecans
1/2 cup caramelized red onions (recipe to follow)

Peach vinaigrette:
3TLB peach balsamic vinegar or white balsamic
1 small clove garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/2 TLB agave nectar
1/4 cup extra virgin olive oil

In a bowl mix vinegar, garlic, salt and pepper, agave and then slowly stream in olive oil while continuing to whisk.

Caramelized red onions:
1/2 of a medium sized red onion, cut in slices
1 TLB olive oil
1/4 tsp salt
1-2 TLB balsamic vinegar

In a small skillet, heat oil for a minute or so on medium high heat. Add sliced onions and salt. Let soften and caramelize for at least 10 minutes. Stir occasionally. Then add the vinegar and lower heat and let cook for 5 or so more minutes.

Assemble the salad:
In a large bowl layer lettuce, peaces, cheese, nuts and onions. Re-whisk dressing and add enough to barely coat. Toss and serve immediately.


Enjoy!

Fresh Salsa

I love salsa. It's one of my absolute favorite condiments ever! But, it must be made right. I have a couple of different salsa recipes I make. This one is of the fresh tomato variety. Normally, in the dead of winter, I would be making salsa with canned tomatoes. I found lovely fresh tomatoes at SAM's Club the other day that taste almost as good as home grown! Here is basically all that you need to make this delicious dip...

Isn't that pretty?! This recipe is a taste and see, which means, the numbers aren't exact. If you like more garlic, add more. If you don't like cilantro that much, don't add as much. If you are wimp and don't like spice, cut back on the peppers. If you like it unbelievably spicy, have your husband make the salsa and forget to mention he only needs to use 2 jalapeños and he'll use the entire bag in the fridge because he's helpless (true story). Basically, just add a bunch of junk in the food processor and see what happens :)

10 small on the vine tomatoes, cut in quarters

1 whole lime, zested and juiced

2 big garlic cloves, roughly chopped

1 good handful of cilantro

two good pinches of kosher salt

1-2 fresh jalapeños, deseeded and roughly chopped

Zest is the colored part of any citruis. Use a Microplane, like the one pictured above to add that really lime-y flavor that we are going for.  Place all items in food processor and let it rip! This salsa is on the thinner side, but if you like it more chunky, just pulse your food processor until desired consistency. Taste with a tortilla chip and see if it needs anything. 

Don't mind my red alien hand...

Stay tuned for my FAMOUS margaritas. Ole!