Peach and Endive Salad with Brie Toasts

Fresh peaches, brie cheese, and endive are showcased beautifully in this delightful salad, courtesy of Pearson Farm!

Peach and Endive Salad with Brie Toasts

Ingredients

3 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 tbsp. minced shallot
1/2 cup olive oil

6 French bread slices
2 cloves garlic, halved
6 oz. blue cheese (gorgonzola dolce is best)
6 oz. brie, rind removed

3 peaches, peeled and sliced
2 heads Belgian endive, sliced
1 bunch watercress
1/2 cup toasted walnuts

Preparation

Mix first 3 ingredients together in a small bowl. Whisk in oil. Season vinaigrette with salt and pepper.

Preheat oven to 500 degrees F.

Arrange bread on a cookie sheet and bake until golden, about 3 minutes. Remove bread from oven and rub with garlic. Cut cheeses into 6 thin slices. Place 1 slice of blue cheese on the right and one slice of brie on the left side of the toasts. Bake until cheese bubbles. Combine peaches, endive and watercress in a bowl. Stir vinaigrette and pour over salad and toss. Sprinkle with walnuts and serve with the cheese toasts.

*Recipe and image courtesy of Pearson Farm, a fifth-generation family-owned business dedicated to growing Georgia Peaches and Georgia Pecans.*