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.

Published on July 6, 2010
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Dylan Garret

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