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

Peach and Endive Salad with Brie Toasts


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


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.*