Friday, February 24, 2012

Roasted Peach Salad

I've been working with the folks at the Chilean Fresh Fruit Association for the past couple of months developing recipes for their winter marketing campaign.

But, honestly, I was a big fan of Chilean fruit long before I ever began working with them.

Back in my Southern Living days (from 1999 to 2010), I recommended Chilean fresh peaches and nectarines every winter—the perfectly ripe fruit filled the gap for our favorite Southern summer fruits.

This easy, yet elegant, recipe is a riff on something you'll likely see on restaurant menus all over the South (in the summer)—but my version is simple enough to whip up for a quick weeknight supper.  I use a mix of peaches and nectarines, but all peaches or all nectarines will work just fine.  No worries.