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Bourbon-Peach Salad


Adapted from a recipe by Chef Chris Howerton, Equus Restaurant, Louisville, Kentucky.

Drink Recommendations: Howerton recommends pairing this salad with a fruity Gewürztraminer, an effervescent, Belgian-style strong golden ale or a reverse Bourbon and cola, where the normal proportions are reversed so that four parts of rich Bourbon are mixed with one part of cola.

American/New American
Chef Chris Howerton
Number of Servings
Serves 4
For the dressing
4 ounces Basil Hayden Bourbon
1¼ cup balsamic vinegar
11¼ cups vegetable oil
2 tablespoons shallots, chopped
2 eggs yolks
1-¼ cup honey

For the salad
1¼ cup pecans
Mixed greens to serve 4
2 fresh peaches, peeled, halved, pitted and thinly sliced
1-¼4 medium red onion, peeled and thinly sliced
To make the dressing: In a small saucepan set over medium-low heat, cook the Bourbon until it is reduced in volume by half. Let cool. Combine the cooled Bourbon, vinegar, oil, shallots, egg yolks and honey in a blender and blend on high until emulsified. Refrigerate until ready to use.

Meanwhile, heat a small frying pan over medium-high heat, add the pecans and toast, tossing constantly for a few minutes, or until they just begin to color and become fragrant. Remove from the heat immediately and transfer to a small bowl to cool. (Be careful not to let the pecans burn or they'll be bitter and you'll have to make a new batch.)

When you are ready to serve, toss the greens with enough vinaigrette to coat the leaves. Divide between 4 salad plates. Divide the peach and red onion slices between the salads and sprinkle each with pecans.
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