2 cups pitted Northwest Rainier Cherries
1 lb. salad greens or micro greens
1/2 cup Marcona almonds
1/2 cup Schnepf Farms Peach Jam
1/4 crème fraiche (or whipped sour cream)
Drizzle of extra virgin olive oil finishing or sea salt and fine ground white pepper
This salad can be assembled as simply or as complex as you wish.
I prefer to start with the peach jam spread on a chilled plate. If the jam is chunky, a nice dollop will do.
Place the greens on the plate in an artful way, being careful not to bruise the leaves.
Garnish with plenty of almonds and cherries.
Season with the salt and pepper.
Make dollops (or drizzles) of the crème fraiche.
Schnepf Farms Peach Jam Recipe
10 large ripe peaches
1 cup granulated sugar
1 teaspoon ginger root, juiced
1 pinch ground cinnamon
1 tablespoon peach schnapps
Cut peaches in half and remove pit. Slice the peaches.
Place all ingredients into a heavy bottom pot heat on medium-low. Simmer for about 45 minutes, stirring often. The jam will want to stick more and more as it reduces.
Using an immersion blender, pulse the jam until partially smooth.
Cool in refrigerator uncovered.
This jam can be made days ahead and kept in the refrigerator.
3717 E. Indian School Road, Phoenix