Foundry Peach Salad Starter Recipe

Prepare produce

Wash and spin dry the mixed greens, then place them in a large serving bowl. Thinly slice the red onion into rings and separate. Crumble the bleu cheese into small chunks if not pre-crumbled. Tear basil leaves if using.

Scatter dried cranberries and candied pecans into the bowl with the greens, reserving a small handful of pecans for garnish.

Heat a large skillet over medium-high heat. Add the neutral oil and 1 tablespoon of unsalted butter. When butter foams, add peach slices in a single layer (work in batches if needed).

Sprinkle peaches evenly with 1 tablespoon brown sugar. Let cook undisturbed for 2–3 minutes until the undersides are golden and beginning to caramelize, then flip and cook 1–2 minutes more until both sides have color and peaches are tender but not mushy.

Add remaining 1 tablespoon butter and 1 teaspoon fresh lemon juice to the pan, gently spooning the glaze over the peaches for 30 seconds. Remove peaches to a plate to cool slightly. Reserve any pan glaze to drizzle on the salad.

In a small bowl or jar, combine balsamic vinegar, Dijon mustard, honey, salt, and pepper. Whisk or shake to combine.

Slowly drizzle in the olive oil while whisking continuously (or add oil to jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning: add more honey if too sharp, more vinegar if too flat, or a pinch more salt.

Toss the greens, cranberries, and sliced red onion gently with about two-thirds of the dressing so leaves are lightly coated. Add more dressing to taste, but avoid overdressing.

Arrange caramelized peaches over the tossed greens. Sprinkle crumbled bleu cheese over the top, then add candied pecans (reserve a few for garnish) and torn basil leaves.

Drizzle any reserved pan glaze from caramelizing over the peaches for added shine and flavor. Finish with a light grind of black pepper and, if desired, a small extra drizzle of balsamic vinegar or dressing at the table.

Serve immediately so peaches remain warm and greens crisp.