Another salad that will probably be an epic dish this August, this time found on Anthology. This one was my fave from the three presented in the article, although I strongly hesitated with the Niçoise salad as well.
- 4 small peaches, halved and pitted
- 3 heads butter lettuce, torn into pieces, rinsed and patted dry
- 1 large handful parsley leaves
- 1 large handful mint leaves
- 1 package soft sheep’s cheese or goat cheese
- 4 thick slices crusty bread, toasted and cooled to room temp
- 1/2 cup turbinado sugar
- 2/3 cup almonds, toasted
- honey, for drizzling
- good olive oil, for drizzling
- freshly cracked pepper and sea salt
Enjoy!
Photos and recipe via Anthology
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Kate Elizabeth Collins
Written on August 6, 2014
Reblogged this on Blogging My Way Through University.