1/2cupcrumbled blue cheeseif you don’t like blue cheese, you can substitute in feta
Dressing:
1/4cupolive oil
2tablespoonschampagne vinegar
pinchof salt and pepper
Instructions
Begin by toasting your almonds. Add the sliced almonds to a small sauté pan over medium heat. Heat, stirring occasionally, until they begin to brown, about 5 minutes. (It will feel like nothing is happening, and then all of a sudden browning will happen so be sure to keep an eye on them so they don’t burn!) Set aside to cool.
In a large bowl, add in your spring mix.
Follow with the white peaches and strawberries.
Then add in the crumbled blue cheese.
Top with the cooled toasted almonds, then toss to combine all the ingredients.
Add the olive oil, champagne vinegar, salt, and pepper to a small jar. Twist on the lid and shake vigorously until fully combined.
Drizzle over the salad, tossing to evenly coat.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!