When peaches are in season, I like to make this salad stuffed with Gorgonzola cheese. Don't stuff the peaches ahead of time. Make it fun and have your guests stuff them while you wash the greens. Then roast the peaches briefly and serve up a gorgeous summer salad. For fall and winter, try ripe figs. They're also delicious!
1. Preheat the oven to 375 F.

2. Slice the peaches in half. Into the fleshy center of each peach half, tuck about 1/2 tablespoon of Gorgonzola. Arrange the peaches halves on a baking sheet, cut side up, and sprinkle with 2 tablespoons of the vinegar, the 2 teaspoons salt, and pepper to taste. Set aside. (Don't put the peaches into the oven until the greens are ready.)

3. In a large bowl, toss the greens with a drizzle of olive oil, the remaining 2 tablespoons vinegar and salt and pepper to taste. Arrange on individual plates.

4. Slide the baking sheet into the oven and cook the peaches just until the cheese begins to melt, 2-3 minutes. Arrange the warm peach halves around the edge of each salad, allotting 4-5 per person. If you like, crumble a little Gorgonzola cheese over the top of each salad before serving.

* 10 Ripe Peaches or Figs
* 8 Tablespoon Gorgonzola Cheese (Plus extra for garnish)
* 4 Tablespoon Balsamic Vinegar
* 2 Teaspoon Sea Salt (Plus more for the greens)
* Freshly Ground Black Pepper (To taste)
* 3 Cup Mixed Baby Greens