Hill Country Salad With Sweet-heat Peach Vinaigrette Recipe

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Hill Country Salad with Sweet-Heat Peach Vinaigrette

Jennifer Fisher


Everyone around Austin eagerly awaits the legendary Fredricksburg peaches come Spring-- if you can't make it out to this hill country town any ripe stonewall peach will work in this recipe.

★★★★★ 1 vote
15 Min


3 large
texas hill country or fredericksburg peaches (or any stonewall peach)
4 oz
jalapeño jelly
1 Tbsp
dijon mustard
1/2 tsp
dried red pepper flakes
2/3 c
extra virgin olive oil
1/3 c
champagne vinegar
6 oz
spring mix lettuce
1/4 c
finely slice green onions (whites and tops)
1/2 c
sugared pecans (you can buy these in bulk dept)
1 oz
parmigiano reggiano, shaved into thin pieces with vegetable peeler


1Core, pit, and peel peaches; put one peach in a blender and set the other two aside for use later. Add jalapeño jelly, Dijon mustard, olive oil and vinegar to blender and blend at high speed until combined. Set aside.
2Prepare salad dried red pepper flakes in a large bowl; toss together spring mix and sliced green onions. Top with sugared pecans, cheese, and the remaining two peaches which have been thinly sliced. Dress with sweet-heat peach vinaigrette when ready to serve.

About this Recipe

Course/Dish: Lettuce Salads
Other Tag: Quick & Easy