Spinach-Peach Salad with Walnuts and Gorgonzola

Lately, I've been having some days where I just have no inspiration for dinner. This happened a few nights ago, despite having a huge selection of seasonal produce from my trip to the market the day before. With the dinner hour approaching, I began randomly googling ingredients, hoping for inspiration. Somehow, I stumbled across a Spinach and Peach Salad, even though I hadn't been searching "peaches." Now, we're not usually big on salad with fruit, but I had bought a basket of peaches, which had become quite ripe overnight, so I decided it was worth a try.

I skimmed through several similar recipes, and noted the many variations. Some were as simple as spinach, pecans, peaches and bottled dressing. Some were much more complex. There were different types of nuts, the addition of soft cheeses and onions, even salmon, and dressings that ranged from Poppy Seed, Italian, Raspberry Vinaigrette, and Red Onion. I had Gorgonzola and walnuts on hand, which I thought would go nicely, and I choose to dress mine with a simple balsamic vinaigrette.

I was pleasantly surprised how much I enjoyed this. Sage did too. He admitted that while he figured he would like it, he didn't "expect it to be that good." But it was! The tangy blue cheese kept it from being too sweet, and the walnuts gave a needed crunch. I'd meant to add some red onion but forgot, but now I don't know that it needed it. The only thing I do differently next time, is tossing the spinach with most of the vinaigrette before adding the other salad components, just for a prettier presentation.

Spinach-Peach Salad with Walnuts and Gorgonzola

for the vinaigrette:
2 tsp balsamic vinegar
1/2 tsp dijon mustard
1 tsp honey
1 small clove garlic, pressed
2 tbsp good quality olive oil

for the salad:
5 oz. baby spinach leaves
2 small peaches, pitted and diced
1/3 cup toasted walnut pieces
1/4 cup crumbled Gorgonzola

To make the dressing, combine first four ingredients together in a small bowl. Whisk in olive oil. Set aside.

To assemble salad, in large bowl, first layer spinach, top with peaches, walnuts and drizzle with vinaigrette. Top with Gorgonzola. (Alternately, toss the spinach with most of dressing first, then top with peaches, walnuts, drizzle with remaining dressing or serve on the side, and finish with Gorgonzola.)