Pan Roasted Peaches and Walnut with Tarragon Salad

Posted on Jun 23 2011 - 2:35am by Mike Lieberman
    Here’s what you’ll need:

  • 1 large ripe peach
  • Tablespoon of dried tarragon or some fresh sprigs
  • 2 handfuls of walnuts
  • 1/4 of a small red onion
  • 1 clove garlic
  • 2 tablespoons of oil divided. You can use olive oil, but I used coconut oil.
  • Bed of greens. Mine were red leaf lettuce and arugula.
    How to make:

  • Heat up a pan and put the walnuts on it to dry pan roast them.
  • Stir occasionally.
  • Cut up your peach into slices and toss with 1 tablespoon of the oil.
  • When the walnuts are slightly warmed. Remove them from the pan and set aside.
  • Add other tablespoon of oil to the pan to heat up.
  • Cut up your garlic and onion.
  • Add tarragon to the heated oil and sautee for a 15 seconds..
  • Add garlic and onion to the pan.
  • Sautee until tender and soft.
  • Add the peach slices.
  • Let them heat up for 3-5 minutes until slightly browned and flip.
  • When the other side is browned, add the walnuts and let all cook for 2 minutes.
  • Serve on top of bed of greens.