Best Peach And Blue Cheese Recipes

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GRILLED STEAK AND PEACH SALAD WITH CREAMY BLUE CHEESE DRESSING



Grilled Steak and Peach Salad with Creamy Blue Cheese Dressing image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h30m

Yield 2 to 4 servings

Number Of Ingredients 17

12-ounce New York strip steak
Salt and freshly ground black pepper
Rosemary Infused Olive Oil, recipe follows
2 peaches, halved and pitted
4 cups mesclun greens (avoid radicchio)
2 tablespoons chopped fresh chives
3 tablespoons chiffonade basil
1 tablespoon chopped tarragon
Creamy Blue Cheese Dressing, recipe follows
2 1/4 cups extra-virgin olive oil, divided
3 fresh rosemary sprigs
1/2 pound crumbled blue cheese, plus 1/4 pound for garnish
3/4 cup sour cream
1/2 lemon, juiced
2 tablespoons red wine vinegar
Pinch cayenne pepper
1 tablespoon minced chives

Steps:

  • Pat-dry the steak, season with salt and pepper, and place in a shallow glass pan. Pour 2 cups rosemary oil over steak, cover, and refrigerate for several hours. Turn the steak occasionally to coat both sides. Allow steak to come back to room temperature before grilling. Reserve 1/4 cup oil. Place a ridged grill pan over moderately high heat until very hot. Season the steak again and grill steak about 5 minutes per side for medium rare. Remove steak to a cutting board and let stand 10 minutes before cutting in slices.
  • Brush the flesh of the peaches with remaining rosemary oil. Place cut side face down on the hot grill pan for 3 minutes. Turn over and grill the other side just for 1 minute to soften. Remove and slice peaches into wedges. Toss the greens and herbs together and divide among plates. Fan the steak slices and peach wedges on top. Drizzle the dressing over steak and peach salad, garnish with remaining 1/4 pound crumbled blue cheese. Season with freshly cracked black pepper and serve.
  • To prepare the rosemary infused olive oil: Warm oil and rosemary over low heat in a small saucepan. Allow to steep for 8 minutes. Remove from heat and cool to room temperature.
  • To prepare the creamy blue cheese dressing: Whisk together 1/2 pound blue cheese with sour cream, lemon, vinegar and cayenne until smooth. Fold in chives, cover, and chill until ready to serve.

PEACH AND BLUE CHEESE SALAD



Peach and Blue Cheese Salad image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 10

6 firm peaches, pitted and quartered
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 clove garlic, minced
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Kosher salt
1/2 cup Marcona almonds
3 to 4 cups baby arugula
1 cup of your favorite blue cheese (I'm currently obsessed with the smoked blue from Wisconsin)

Steps:

  • Heat the grill to medium or the oven to 250 degrees F.
  • Add the peaches to a large bowl, drizzle with 1 tablespoon olive oil and toss to coat. Grill for 1 minute per side or warm for 2 minutes in the oven.
  • Meanwhile, make the dressing. In a small bowl, whisk together the garlic, vinegar, mustard, honey and remaining 1/4 cup olive oil. Season with salt.
  • Gently mix together the warm peaches, almonds, arugula and blue cheese in a large mixing bowl. Toss with the dressing.
  • Cook's Note: I love this served right on top of a steak but it is also great as a side salad.

PEACH AND BLUE CHEESE TOASTS



Peach and Blue Cheese Toasts image

Provided by Melissa Hamilton

Categories     Bread     Kid-Friendly     Quick & Easy     Blue Cheese     Peach     Arugula     Honey     Bon Appétit     Small Plates

Yield Makes 4 servings

Number Of Ingredients 9

2 large ripe peaches
2 tablespoons fresh lemon juice
2 teaspoons honey
4 slices country-style bread
6 tablespoons olive oil, divided
Kosher salt
4 ounces blue cheese (such as Roquefort or Saint Agur), room temperature
2 cups (loosely packed) trimmed purslane or baby arugula
Freshly ground black pepper

Steps:

  • Using the tip of a paring knife, score an X in the bottom of each peach. Cook in a large saucepan of boiling water just until skins begin to peel back where cut, about 1 minute.
  • Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel; cut over a small bowl into wedges, collecting juices. Add lemon juice and honey and toss to combine.
  • Toast bread, brush with 2 tablespoons oil, and season with salt. Spread cheese on toast and top with peaches, leaving juices behind. Whisk 4 tablespoons oil into juices. Toss purslane with enough dressing to lightly coat in a bowl; season with salt and pepper. Arrange over toasts.

PEACH AND BLUE CHEESE SALAD



Peach and Blue Cheese Salad image

Make and share this Peach and Blue Cheese Salad recipe from Food.com.

Provided by Chuck Hughes

Categories     Salad Dressings

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

4 slices prosciutto
1 tablespoon Dijon mustard
1 tablespoon pure maple syrup
2 tablespoons balsamic vinegar
1/2 cup canola oil
salt & freshly ground black pepper
2 romaine lettuce hearts
2 peaches, cut in 6 wedges
1 shallot, thinly sliced
2 tablespoons extra-virgin olive oil
salt & freshly ground black pepper
1/2 cup firm blue cheese, crumbled
3 tablespoons fresh chives, finely chopped

Steps:

  • Preheat the oven at 400 degrees F.
  • Place the prosciutto slices on a baking sheet covered with parchment paper. Cover with another piece of parchment paper and another baking sheet on top to ensure the prosciutto stays flat. Bake for 30 minutes or until crispy, checking halfway through. Crumble the prosciutto.
  • For the vinaigrette:.
  • Whisk the mustard, maple syrup, and balsamic vinegar together. Slowly whisk in the canola oil. If needed, add 1 teaspoon water to thin the texture of the vinaigrette. Season the vinaigrette with salt, and pepper, to taste. Reserve.
  • For the salad:.
  • Combine the lettuce, peaches, shallots, and olive oil. Mix well and add a pinch of salt and freshly ground pepper. Drizzle the vinaigrette and mix well. Plate the salad and garnish with crumbled cheese, chives and crumbled prosciutto.

Nutrition Facts : Calories 469.4, Fat 40.1, SaturatedFat 6.2, Cholesterol 12.7, Sodium 306.2, Carbohydrate 23.7, Fiber 7.9, Sugar 14.4, Protein 8.6

PEACH AND BLUE CHEESE



Peach and Blue Cheese image

Provided by Mark Bittman

Categories     easy, quick, soups and stews

Time 10m

Number Of Ingredients 9

Peel 1 small watermelon (about 3 pounds)
2 large ripe peaches
1 minced garlic clove
2 tablespoons sherry vinegar
salt and pepper
adding a few ice cubes
a few crumbles of blue cheese
Fresh tarragon
a drizzle of olive oil

Steps:

  • Peel 1 small watermelon (about 3 pounds), and cut the flesh into large chunks. Put them in a food processor along with 2 large ripe peaches, chopped, 1 minced garlic clove, 2 tablespoons sherry vinegar, salt and pepper. Pulse the mixture, adding a few ice cubes, one at a time, if necessary, to get the machine going. Chill in the fridge. After pouring the soup into bowls, top with a few crumbles of blue cheese. Garnish: Fresh tarragon and a drizzle of olive oil.

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