peach salad w/ toasted hazelnuts

I love peaches. I put them in everything: creamy steel cut oats, roasted chicken and avocado salad, oat and almond crumble, smoothies, buckwheat crepes, and homemade ice cream. You name it and I bet it would taste better with peaches.

Naturally, I was delighted to find peaches at the Tuesday evening farmers market - I even made a comment to the farmer that I was surprised to see peaches so early - he reminded me that it was almost June and peaches are to be expected. Yeah, that is correct - in case you have not been paying attention, it will be June in less than one week! Where has the time gone?

Usually I would care that time has escaped me so quickly. However, when it comes to food, I am always so very happy to see time pass and the next season bring its own tantalizing offerings. In addition to peaches, I was lucky to have found freshly dug heirloom potatoes, artichokes, cherries, french beans, spicy salad mix, and baby zucchini. Every week brings new gifts from the Earth that never cease to amaze and entice me. I find myself anxious to get to the market each week just to see what new fruits, vegetables, and other offerings are available that were not the previous week. Seeing familiar favorites sparks memories of past recipes and encourages me to remake and branch off of those recipes. It is true nostalgia. True love.

peach salad w/ toasted hazelnuts

spicy salad mix*
1/4 cup hazelnuts
1 peach
1 tbsp olive oil
1 tbsp apple cider vinegar**

1. Wash and dry spicy salad mix. I use a salad spinner, which works wonders, but you could also pat dry with a paper towel. Place salad mix in a large bowl.
2. Turn on the broiler to high. Wait a few minutes until hot. Spread hazelnuts on a baking sheet or in a shallow baking pan and place in oven on upper rack. Watch closely so they do not burn. Toast hazelnuts for 2-5 minutes. Remove from oven and set aside.
3. Slice peach into quarters. Reserve 1 quarter. Dice the remaining 3 quarters and set aside.
4. In a blender or food processor, blend the remaining peach quarter with olive oil and apple cider vinegar.
5. Toss salad mix, peaches, and hazelnuts with peach dressing. Serves 2.

*Spicy salad mix is a variety of baby lettuces and herbs that can include arugula, mustard, Miner's lettuce, dandelion, and frisee. I get mine at Yankee Farm's stand.
**There is a wonderful stand at the Santa Barbara Farmers Market that sells freshly made unpasteurized apple cider vinegar.