Peach, Cherry & Radicchio Salad with Truffle Cheese

Stone fruit season isn’t over yet which allows us to stay in summer mode a bit longer. An intensely colorful Peach, Cherry & Radicchio Salad with Truffle Cheese delivers a combination of sweet and bitter flavors as well as creamy and chewy textures. This salad is the very best of what late summer has to offer.

A pronounced bitterness of magenta radicchio pairs nicely with the sweet juiciness of peaches and cherries. An incomparable earthy flavor of truffle cheese mingles well with the salad greens and chewy raw pecans. The home-made cherry vinaigrette that blends grapeseed oil, fresh cherries and white balsamic vinegar, accentuates the tangy sheep’s milk truffle cheese flavor.

This Peach, Cherry & Radicchio Salad with Truffle Cheese is anything but boring and will become an unexpected and welcomed addition to a late summer dinner table.

Substitutes

If you aren’t big on Truffle cheese, you can substitute goat cheese or any fresh Pecorino cheese.

Endive is a good substitution for radicchio if you prefer a milder taste.

Vinaigrette

You can pair this salad with any type of vinaigrette. A simple blend of olive oil and white balsamic vinegar will work just fine. But I used a delicious homemade vinaigrette made from fresh cherries, grapeseed oil, white balsamic vinegar, onion and chili pepper.

Looking for more cheery and bright salads? Check this out:

Yellow Plum Salad with Arugula, Grapefruit & Cottage Cheese

Peach, Cherry & Radicchio Salad with Truffle Cheese

4 from 9 votes

Recipe by The Minty Tomato Course: Appetizers, SaladsDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

0

minutes

Calories

296

kcal

Total time

20

minutes

An intensely colorful Peach, Cherry & Radicchio Salad with Truffle Cheese delivers a combination of sweet and bitter flavors as well as creamy and chewy textures.

Ingredients

• Salad

• 1 1/2 cup 1 1/2 Radicchio, wedges (dismantled)

• 2/3 cup 2/3 Pitted fresh cherries

• 2-3 2-3 Fresh peaches

• 1 cup 1 Salad greens (baby arugula, spinach, etc.)

• 1/2 cup 1/2 Sprouts or microgreens

• 1/2 1/2 Fresh Chili pepper, half the pepper pod, sliced into rings

• 1/3 cup 1/3 Raw pecans

• 120 g 120 Sheep’s milk truffle cheese

• Vinaigrette

• 1/2 cup 1/2 Pitted fresh cherries

• 1 1 Shallot, small

• 1/2 1/2 Fresh Chili pepper, the other half of the pepper pod, chopped

• 2-3 tbsp 2-3 Grapeseed oil

• 1 tbsp 1 White balsamic vinegar

Directions

• Salad
• Prepare the ingredients
• Slice peaches into thin rounds and fresh chili pepper into rings.
• To make perfect cherry halves use a paring knife. Run the knife around the pit until you have made a cut all the way around.  Twist each half in opposite directions and remove the pit with your fingers.
• Vinaigrette
• Prepare the Vinaigrette ingredients
• Place all ingredients into a blender and pulse on high until smooth. Store in an air-tight container in the refrigerator up to 1 day.  This vinaigrette is best used the day that it’s made.

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• Salad assembly
• To assemble the salad, place greens and radicchio wedges on a serving platter. Top with rounds of peaches, cherry halves and chili pepper rings. Add raw or slightly toasted pecans. On the very top of the salad place a piece of sheep’s milk truffle cheese. 
• Garnish with a handful of fresh sprouts or microgreens.
• Drizzle a splash of vinaigrette over the assembled salad, a little at a time. 
• Sprinkle coarse salt and/or freshly-ground pepper if desired. Serve immediately. Enjoy!

Nutrition information is estimated and is not intended as a professional nutritionist’s advice.