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.
- 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.
Where Wine Lives. The World In Your Glass. Check out our Facebook page at facebook.com/WineEnthusiast.