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¼ cup Queen Creek Olive Mill Peach White Balsamic Reduction
1 cup walnut halves
2 each ripe peaches, de-pitted and cut into ¼ inch thick half moons
2 cups wild arugula
2 cups fresh spinach
⅓ cup feta cheese
½ teaspoon ground cinnamon
2 tablespoons Brown sugar
¼ cup very hot water
In a medium size bowl combine the water, brown sugar and cinnamon and whisk until mixed. Add the walnuts and toss. Place in a 400 degree oven for 8-10 minutes remove and cool.
In a different medium size bowl combine the peaches, spinach, arugula, feta cheese, Peach White Balsamic Reduction and toss.
Distribute the salad among 4 plates and garnish with the walnuts and feta cheese.
Wine Pairing: Pinot Grigio
Product Used: Peach White Balsamic Reduction