“One does a whole painting for one peach and people think just the opposite - that particular peach is but a detail”

Pablo Picasso

Ah peaches… soft, succulent peaches. When I think of peaches, I think of Paris. There are two reasons: one, the first time I inhaled a heavenly peach scent was in 1999 when a friend brought me a beautiful bar of peach soap back from holiday in Paris; two, peaches displayed at the farmers’ markets in Paris are gorgeous and shapely, begging to be eaten.

Last Saturday I was walking through our farmers market and stopped to visit one of my favorite fruit vendors, Frog Hollow. Their peaches are hands down the best peaches at the market and I wait eagerly each year for their arrival. Along with peaches, they offered a bountiful collection of apricots freshly picked and ready to enjoy.

Like Picasso feels about a peach in a painting, the peach in this Parisian salad I created yesterday was the star. The remaining ingredients are the supporting cast. I would suggest you make this salad for someone special and serve it with a glass of Sancerre. Happy Eating!

1 peach
2 apricots
¼ c sliced purple onion
½ avocado
¼ c toasted walnuts
1 bunch of Lacinato kale

1 ½ tb white wine vinegar
1 ts balsamic vinegar
1 ts dijon mustard
3 tb olive oil
1 tb walnut oil
Sea salt and freshly ground pepper

-Wash and dry kale
-Toast walnuts in a small pan on medium to high heat for about 4 minutes (stir to avoid burning)
-Remove walnuts and place on a plate
-Slice peach in half, remove pit and slice thin
-Slice apricots in half, remove pits and slice thin
-Slice purple onion thin
-Slice kale in thin ribbons after removing the center rib
-Cut avocado in half, remove pit and slice thin
-Combine the first three vinaigrette ingredients
-Add the oils to the vinaigrette in a slow steady stream, whisk constantly
-Season vinaigrette with salt and pepper
-Dress kale with half of the vinaigrette in a large bowl
-Massage the vinaigrette into the kale to distribute evenly
-Divide the kale onto two plates
-Distribute the peaches, apricots, onion, and avocado evenly
-Sprinkle each salad with toasted walnuts
-Drizzle each salad with a tb of remaining vinaigrette
-Decorate with edible flowers

Oxx, (one big hug, two air kisses)