Pan Roasted Peaches and Walnut with Tarragon Salad

Pan Roasted Peaches and Walnut with Tarragon Salad

Urban Organic Gardener

Here’s what you’ll need:
• 1 large ripe peach
• Tablespoon of dried tarragon or some fresh sprigs
• 2 handfuls of walnuts
• 1/4 of a small red onion
• 1 clove garlic
• 2 tablespoons of oil divided. You can use olive oil, but I used coconut oil.
• Bed of greens. Mine were red leaf lettuce and arugula.

How to make:
• Heat up a pan and put the walnuts on it to dry pan roast them.
• Stir occasionally.
• Cut up your peach into slices and toss with 1 tablespoon of the oil.
• When the walnuts are slightly warmed. Remove them from the pan and set aside.
• Add other tablespoon of oil to the pan to heat up.
• Cut up your garlic and onion.
• Add tarragon to the heated oil and sautee for a 15 seconds..
• Add garlic and onion to the pan.
• Sautee until tender and soft.
• Add the peach slices.
• Let them heat up for 3-5 minutes until slightly browned and flip.
• When the other side is browned, add the walnuts and let all cook for 2 minutes.
• Serve on top of bed of greens.

www.youtube.com/watch?v=RbkpBcOh5_I

Pan Roasted Peaches and Walnut with Tarragon Salad from Urban Organic Gardener

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