Salad of Mixed Greens With Grilled Peaches and Cabrales Cheese

• 12 cup walnuts
• 4 firm ripe freestone peaches, halved and pitted
• 2 12 tablespoons extra virgin olive oil
• salt & freshly ground black pepper
• 1 tablespoon sherry wine vinegar or 1 tablespoon red wine vinegar
• 3 ounces arugula, large stems discarded
• 4 cups frisee (or spring green mix)
• 1 cup cabrales cheese, crumbled (Cabrales is a mild Spanish blue cheese, if you can't find it, use any mild blue cheese, Gorgonzola i)

1. Pre-heat the oven to 350F.
2. Place walnuts in a pie plate and toast in oven for 7 minutes, or until they are golden brown.
3. Transfer the walnuts to a plate to cool.
4. When cool, coarsely chop the walnuts.
5. Toss the peaches with 1/2 tablespoon of the olive oil and season with salt and pepper.
6. Grill the peaches over a medium-high fire until softened and lightly browned, about 5 minutes per side.
7. Transfer the peaches to a work surface and cut each peach half in half.
8. Mix the vinegar with the remaining 2 tablespoons olive oil and season with salt and pepper.
9. Add the arugula and frisee and toss well.
10. Transfer the salad to a platter and scatter the Cabrales and toasted walnuts on top.
11. Arrange the peaches around the salad and serve.

walnuts, firm ripe freestone peaches, extra virgin olive oil, salt, sherry wine vinegar, arugula, cabrales cheese

Taken from www.food.com/recipe/salad-of-mixed-greens-with-grilled-peaches-and-cabrales-cheese-131424 (may not work)