A Farmers Market Salad with Peaches, Green Beans, with Orange Ricotta

I’m still eating peaches with every meal.  Last week I had THREE fresh peach shakes from Brigham City, Utah.  Lucky for me my son married a girl from Brigham during Peach Days.  Thank you Yogurt Factory. You made me a very happy woman.  Your peach shakes are heaven.  Ten of us arrived in Brigham early so we could all devour a peach shake before the wedding ceremony.  I took a bib with me so I wouldn’t drool all over my dress.  Yes!  I’m obsessed.

While in Brigham City I purchased a lovely bushel of peaches and farm fresh green beans.  Perfect for a salad.

For the salad you will need:

1/2 cup ricotta cheese
1 – 2 teaspoons sugar or honey
zest from 1/2 of an orange
3 tablespoons Champagne vinegar or fresh lemon juice
2 – 3 tablespoons lemon flavored olive oil
salt and pepper
Fresh leafy greens and arugula
1 cup green beans
2 – 3 peaches
1/3 cup Marcona almonds

If you have never tried a dollop of ricotta on a salad, you are in for a treat.  Place 1/2 cup ricotta in a small mixing bowl.

Add sugar or honey, if desired.

Add zest from 1/2 an orange.  Stir mixture until smooth and set aside.

In a small mixing bowl add 3 tablespoons champagne vinegar or lemon juice.  I love champagne vinegar.  Look for different flavors to mix up the flavor of a vinaigrette.

Add a pinch of salt to taste.

A few grinds of pepper.

Add 2 -3 tablespoons olive oil.  I like my dressing on the acidic side and I try to use the least amount of oil necessary.

Whisk together and and set aside.

Snip the ends off of the green beans.  If you’re lucky you can find hericot vert, which is a thin french green bean.  I wasn’t so lucky this time but the beans are still great.

Cut the beans on an angle about 2-inches long.

Drop the beans in boiling water.  This will enhance the green color and cook them just a bit.

As soon as the beans are a bright vibrant green, remove them from the boiling water and put them in a bowl of ice water.  The ice water will stop the cooking process and leave the beans crisp and green.

Place a about 6 cups of mixed greens in a large serving bowl.

(I’m having lighting issues today.  I only use natural light and one minute it’s gray and raining and the next minute it’s bright and sunny…ahhhh)

Top with blanched green beans.

Peel and slice 2 – 3 peaches.  I guess removing the skins is optional.  If you like the skin, then leave it on.  It’s your salad.

Top with sliced peaches.

Drizzle with dressing.

Add macrona almonds.

Serve with a dollop of orange ricotta.

My farmers market salad.  Not quite as decadent as a fresh peach shake.  The ricotta adds a creamy dimension.

Peach Green Bean Salad with Orange Ricotta

1/2 cup ricotta cheese
1 – 2 teaspoons sugar or honey
zest from 1/2 of an orange
3 tablespoons Champagne vinegar or fresh lemon juice
2 – 3 tablespoons lemon flavored olive oil
salt and pepper
Fresh leafy greens and arugula
1 cup green beans, cut into 2-inch pieces and blanced
2 – 3 peaches, sliced
1/3 cup Marcona almonds

For the orange ricotta:  In a small mixing bowl, combine ricotta, sugar and orange zest.  Mix until smooth. Set aside or refrigerate until ready to use.

For the vinaigrette:  In a small mixing bowl add vinegar, salt, pepper, and whisk in olive oil.

In a a large mixing bowl, add lettuce greens and arugula.  Add blanched green beans and sliced peaches. Toss with vinaigrette.  Sprinkle with marcona almonds and serve with a dollop of orange ricotta.  Makes 4-6 servings

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