Salad of Mixed Greens with Grilled Peaches and Cabrales Cheese

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Ingredients

  1. 1/2 cup walnuts
  2. 4 firm, ripe freestone peaches, halved and pitted
  3. 2 1/2 tablespoons extra-virgin olive oil
  4. Salt and freshly ground pepper
  5. 1 tablespoon sherry vinegar
  6. 3 ounces arugula, large stems discarded
  7. One 5-ounce head frisée, torn into bite-size pieces (4 cups)
  8. 3 ounces Cabrales cheese, crumbled (1 cup)

Description

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