Spinach Peach Salad

Barbara Rolek
spinach peach salad

Ingredients for Spinach Peach Salad

Yield: 4 to 6 servings

For the Salad

  • 4 large, washed, ripe but not mushy peaches
  • 1 teaspoon lemon juice
  • 4 to 6 packed cups stemmed, rinsed and dried baby spinach leaves
  • 1 cup Gorgonzola cheese crumbles
  • 4 to 6 slices prosciutto or good-quality shaved ham

For the Vinaigrette

  • 1/4 cup red wine vinegar or sherry vinegar
  • 2 tablespoons minced shallots
  • 1 teaspoon sea salt or to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup good-quality walnut oil


  1. Prepare the peaches: While not necessary, if desired, blanch and peel the peaches before cutting them into slices. Toss peaches in lemon juice so they don't darken and set aside.
  2. Make the vinaigrette: In a blender, place red wine vinegar or sherry vinegar, shallots, salt, pepper, and mustard. Process on high speed until well combined.
  3. With the blender running, slowly drizzle in the olive and walnut oils until the vinaigrette emulsifies, about 1 minute. Transfer to a dressing bottle or lidded jar and refrigerate until cold.
  4. Make the salad: Arrange the spinach on a large serving platter or individual plates. Top with sliced peaches, Gorgonzola crumbles and prosciutto or ham.
  5. Serve: When ready to serve, whisk or shake the vinaigrette until it re-emulsifies. Drizzle the vinaigrette over the salad or pass it at the table for guests to dress their own salads.
Spinach Peach Salad