Summer Peach Salad


Recipe provided by Chef Crusco Catering in Austin, TX.

Ingredients – Salad (8 servings)

  • 1 Container Fresh Spinach
  • 3-4 Fredericksburg Peaches – sliced
  • Small wheel Danish Blue Cheese – broken into pieces
  • 1 cup Walnuts – lightly toasted in a saute pan & broken into pieces
  • 4 Chicken Breasts – Grilled
  • 8 tbsps. EVOO
  • Con ‘ Olio Aged Balsamic Vinegar
  • Sea Salt & Fresh Ground Pepper


  1. First grill the Chicken breasts or Saute them indoors in a pan. Set aside to cool and rest. Toast the walnuts and prepare the peach slices.
  2. To make the Salad, slice the chicken into even strips. Add the Spinach to a large plate or platter. Place the Chicken slices along with the Peaches, Blue Cheese and walnuts all over the salad.
  3. Drizzle the entire Salad with EVOO and the Con ‘ Olio Aged Balsamic Vinegar. Season with Sea Salt and Pepper. Enjoy!