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.)

Symon Sundays: Pork Chops with Grilled Peaches and Balsamic Honey Lime Vinaigrette

This weather that is nice when we start fixing dinner and then turns suddenly stormy is getting old. Since it's been happening nearly every day, I should expect it, but that doesn't mean I'm happy about it. More times than not these past two weeks, I am stuck trying to take pictures in gloomy light, and Sage is racing to get food off the grill in time. Or he gets to stand outside outside with a big umbrella as he finishes grilling, which was the case with this recipe. Luckily, this one was so very worth it.

We don't eat a lot of pork anymore, but we just loved this! I made quite a few alterations to this, most notably substituting the the rack of pork with pork sirloin chops (they were on sale,) which we quickly grilled instead of slow roasting over coals. The pork was served with grilled peaches and topped with a vinaigrette that I just about could've drank with a straw. That recipe called for chestnut honey- I used plain, old regular honey- and zest and juice from an orange, but I went with a lime instead. This vinaigrette was so good, we even drizzled some on the couscous and grilled pineapple that we had along with the pork and peaches. It makes a little more than needed, but I had no problem enjoying it on my salad the next day. The recipe is a keeper, and since it comes together so easily, would be a great one for entertaining.

*There was a second recipe, an absolutely delightful Sweet Corn and Wild Mushroom Soup. I debated selecting that one myself, so I was thrilled that Ashlee did. However the day I made that, it was, of course, storming terribly by the time it was finished. I couldn't get a decent picture, but there was no reserving some to try to get a picture when the lighting was better. It was just too delicious and unfortunately, I'd halved the recipe. But it is worth making. I will add the link when Ashlee posts her recipe.

Pork Chops with Grilled Peaches and Balsamic Honey Lime Vinaigrette

adapted from Michael Symon's Live to Cook

serves 3

3 pork sirloin chops (or a more tender chop,) about 1.25 pounds total
kosher salt
1 tbsp olive oil
2-3 peaches, halved and pitted

for the vinaigrette:
3 garlic cloves, minced
2 small shallots, minced
1/2 tbsp kosher salt
1 tbsp honey
2 tbsp plus 2 tsp balsamic vinegar
1/4 cup olive oil
1 tsp ground coriander
2 tbsp chopped cilantro leaves
zest and juice of a lime

Season the chops very liberally with kosher salt, cover and refrigerate. (Symon says to do this the day before, but I just did a few hours before, and even with this only moderately tender cut of meat, it was still plenty tender.)

Remove pork from the refrigerator a half an hour prior to grilling. (I would suggest rinsing the salt off the pork. Symon doesn't say to do this, but our only past experience with a light salt cure did. We forgot, and it was a little salty for us.) Brush pork with 1 tbsp olive oil. Preheat grill.

To make the vinaigrette, combine garlic and shallot with salt. Add honey and vinegar, then whisk in olive oil. Add coriander, cilantro, zest and juice. Set aside.

Grill pork over medium-high heat for 6-8 minutes, or until it reaches an internal temperature of about 150 degrees. Remove to a platter and tent with foil. Allow to rest for 5-10 minutes.

While pork is resting, toss peaches in vinaigrette. Grill until charred for a couple minutes per side.

To serve, top each chop with peach halves and drizzle with vinaigrette.