My latest routine in this last month has been to wake up every morning to play with a new kind of ingredient. The game is to put flavors, colors and texture together and then photograph it. This is my passion. This recipe has been created just by following my instinct without having an idea of how delicious and sweet scallions turn when roasted. Together with the juiciness of the peach and the crunch of the candied walnuts, this salad is not only high in nutritional values and low in salt, but is also perfect for those with a sweet tooth. Personally I think can go beautifully with some grilled filet mignon or just by itself as an appetizer. Simple, easy and delightful. Enjoy! —Paula
peaches, seed removed and quarted
olive oil, divided
large lacinato kale leaves, thinly chiffonade
salt, and extra for finishing
In This Recipe
Preheat oven at 350°F
Wash scallions thoroughly, living roots intact. Let them dry over a towel until excess water dries out.
In the meantime, toss kale with half of olive oil, massage thoroughly with love and set aside.
When scallions have dried toss with peaches, remaining olive oil and pepper. Line a baking sheet with parchment paper and arrange scallions with peaches not so tight so they can have enough room. Bake for 40 minutes or until scallions are slightly turning brown. Do not cover them.
To prepare walnuts: on a medium size skillet toss walnuts with maple syrup and a pinch of salt. Stir constantly on a medium high heat, until maple syrup has evaporated completely. Remember to never stop stirring.
To arrange salad. Lay a bed of kale topping it with two scallions per person two peaches, some feta cheese and candied walnuts. Add extra salt and pepper if desire.