25 September 2006

The simplest entrée on earth

Peaches season is just going to end, so why don't take all their sweetness and make something simple yet good???
During winter you can replace them with pears, plums, or even apples.
What to say about Roquefort? I think is one of the best cheese in the world! I discovered it thank to my French husband: his family lives in a village in Aveyron, very near Roquefort, where the cheese is produced. In fact, he worked for a summer in one of the factories, during high school! For any information how beautiful is rural Aveyron, you can speak with Betty, An American in Aveyron (and I think one of the very few!)…
You can serve this salad in individual glasses (very hot in France at the moment) and it will enchant your guests!

Serves 4

2 medium peaches or nectarines
40 g of Roquefort
Mixed salad

For the vinaigrette:
1 tablespoon of extra-virgin olive oil
1 tablespoon of balsamic vinegar

1 teaspoon of Dijon mustard
Salt and pepper

Place your mixed salad in the glasses or in a bowl, if you prefer. Wash the peaches, halve them, throw the stones, and cut the flesh in small cubes (if using nectarines you can leave the skin on). Drop a few cubes over the salad. Crumble the Roquefort and arrange it over the peaches.
To make the vinaigrette, place all the ingredients in a jar, close it with its lid, and shake it until all the ingredients are combined.
Drizzle it over the salads and serve immediately.

In Italian, please