Simple Peach, Walnut and Mint Salad

August 1, 2013

This refreshing and simple salad just bursts with flavor! I found myself with 2 not so ripe peaches, no greens in the fridge, and the need for a salad to go along with dinner. So I gathered my peaches, a handful of fresh mint from the garden, and some walnuts from the freezer and prepared this delicious it-doesn't-get-easier-than this salad. Mint oil (a mint-infused olive oil) can be difficult to find but look for it in the oil and vinegar section of your supermarket or you can easily infuse a batch yourself. If you can't find it, fret not. Just add more fresh mint. 

Peach, Walnut and Mint Salad

2 peaches, peeled, pitted and sliced
1 large bunch fresh mint, chopped
1/2 cup walnut pieces, toasted
Mint oil
Orange champagne vinegar, or similar clear vinegar such as white balsamic
Finishing salt, such as Murray River Pink salt (optional)

Remove the pits and peels from peaches and slice. Place in a bowl. Finely chop mint and add to peaches. Toast walnuts in a dry skillet over medium-high heat, tossing frequently to prevent scorching. Set aside and allow to cool. Once cool, add to peaches and mint.

Dress with mint oil and vinegar to taste. Gently toss to combine. Sprinkle with a pinch finishing salt and serve.

Oranges, watermelon, pears,
Pecans, pine nuts, hazelnuts
Fresh thyme, basil, verbena
Other flavorful infused oils: lemon, orange