Peaches and haskaps together? Tastes like summer. Add some salty cheese and you have a delicious dinner on a hot night.
| 2 c | salad greens |
| 1 c | fresh haskaps |
| 1 lg | ripe peach, sliced |
| ½ c | hazelnuts or walnuts, toasted |
| ¾ c | shaved pecorino (or ricotta salata) |
Dressing
| ¼ c | extra virgin olive oil |
| 1 T | lemon juice |
| sea salt and fresh-cracked pepper |
Whisk together the dressing in a large bowl. Add all the other ingredients except the cheese and toss gently. Turn out onto a platter or 4 individual plates and scatter cheese shavings over.
Serves 4-6.