Serves 8-10

INGREDIENTS

• ½ pound green beans
• 5 peaches
• 3 tbsp. balsamic vinegar
• 3 tbsp. organic safflower oil
• 2 cups toasted hazelnuts
• 2 cups fromage blanc
• 1 cup basil leaves
• 1 head, cleaned frisée

DRESSING

• ¼ cup balsamic vinegar
• ¾ cup olive oil
• Salt (to taste)
• Black pepper (to taste)

Directions

• Preheat oven to 375 degrees. Blanch and French-cut (in half lengthwise) the green beans. Cut peaches in half, remove the pit, and lay peaches cut side down in a baking dish. Drizzle the balsamic vinegar and a bit of safflower oil over the peaches. Roast in the oven about 10 to 15 minutes until the skins can be peeled off. Cut the peaches into small wedges.
• For the vinaigrette, take the roasting juices and one of the less attractive peaches from the batch. Puree with 1/4 cup balsamic and 3/4 cup olive oil and a good pinch of ground black pepper and salt. Toss all the ingredients with enough vinaigrette to evenly coat. Garnish with a few extra hazelnuts and bits of fromage blanc.  Drizzle a few drops of vinaigrette over the salad to taste.

Recipes courtesy of Chef David Padberg of Park Kitchen, Portland, OR and Matthew Domingo, director of Farm to Fork events.