Caramelized Peach Recipe

Prepare produce

Wash and spin-dry the romaine spring greens. Trim any thick stems from the romaine and tear leaves into bite-size pieces. Cut the broccoli into small, bite-size florets. Peel the red onion and slice very thinly into half-moons. Set dried cranberries, candied pecans, and bleu cheese crumbles within easy reach.

Steam the broccoli until bright green and just tender, about 3–4 minutes in a steamer basket over simmering water. Immediately plunge the broccoli into an ice bath for 30–60 seconds to stop cooking and preserve color. Drain and pat dry on paper towels.

Halve the peaches, remove pits, and slice each half into 6–8 wedges (about 12–16 slices total). If peaches are very ripe and soft, slice gently to keep shape.

Heat a 10–12 inch skillet over medium heat. Add the butter and let it melt until foaming. Add the peach slices in a single layer (work in two batches if necessary). Sprinkle the brown sugar evenly over the peach slices and add the lemon juice and a pinch of kosher salt.

Cook peaches undisturbed for 2–3 minutes until the undersides begin to caramelize. Gently flip each slice and cook an additional 1–2 minutes until both sides are golden and sugar forms a glossy syrup. Spoon the pan juices over the peaches. Remove peaches to a plate and let cool slightly; reserve any pan syrup to drizzle on the salad.

In a small bowl or jar combine balsamic vinegar, minced shallot, minced garlic, Dijon mustard, honey, salt, and black pepper. Whisk or shake until combined.

Slowly drizzle in the olive oil while whisking (or add to jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning with salt, pepper, or a little more honey if you prefer sweeter.

In a large bowl, place the torn romaine spring greens. Add the steamed and cooled broccoli florets, thinly sliced red onion, and dried cranberries.

Drizzle about two-thirds of the balsamic dressing over the salad (reserve the remainder for serving). Toss gently but thoroughly to coat all components in dressing.

Arrange the warm caramelized peach slices on top of the dressed salad. Sprinkle candied pecans evenly over the salad, then crumble bleu cheese on top. If you reserved any peach pan syrup, lightly drizzle a teaspoon or two over the peaches for extra gloss and flavor.

Serve immediately with the remaining dressing on the side. Toss additional dressing at the table if desired.