Shrimp and Marinated Peach Salad with Blue Cheese and Caramelized Shallot Vinaigrette

Shrimp and Marinated Peach Salad with Blue Cheese and Caramelized Shallot Vinaigrette

Achieve bold and bright flavors within minutes in this colorful, summery salad specially made with shrimp from The Soft Wave Fish Company.  Juicy peaches from our Michigan Farmers are marinated in olive oil and dill to create a delicately sweet and herbaceous base for the salad. And blue cheese from The Cheese People adds a sharp, creamy, and delightfully funky element that partners well with the caramelized shallots in the vinaigrette.


  • 1 pound cooked large shrimp
  • 2 medium, ripe peaches
  • 2 ounces blue cheese, crumbled
  • 1 tablespoon olive oi
  • l 1 tablespoon chopped fresh dill
  •  1/2 teaspoon salt 1/4 teaspoon black pepper
  •  1 tablespoon Old Bay Seasoning
  • 8 cups arugula
  • Caramelized Shallot Vinaigrette


  1. Cut each peach into 8 slices; toss in a medium bowl with olive oil, dill, salt, and black pepper. Set aside. In another bowl, combine the shrimp and Old Bay Seasoning; toss to coat.
  2. To assemble the salad, combine the peaches, shrimp, arugula, and blue cheese in a large bowl. Drizzle with the desired amount of Caramelized shallots vinaigrette.    

Caramelized Shallot Vinaigrette

Whip up a large batch and keep this vinaigrette on hand at all times to make just about any salad instantly amazing. By caramelizing the shallots, their natural sweetness is released as they simmer in hot olive oil. When blended with the sherry vinegar, this simple vinaigrette takes on a beautiful rich color and consistency. Note, the vinaigrette will separate, so be sure to give it a quick shake/whisk each time you use it.


3/4 cup plus 1 tablespoon olive oil divided

2 cups shallots chopped

2 garlic cloves, chopped

1/4 cup Sherry vinegar

1 teaspoon salt


  1. In a medium non-stick pan, heat 1 tablespoon oil over medium heat; add shallots to pan and cook for 10 minutes or until they are dark golden brown. Add the garlic in the last few minutes of cooking the shallots.
  2. Add the shallots to a high-power blender with sherry vinegar and salt. Blend to incorporate; with the blender running, slowly drizzle in the olive oil to emulsify.

Recipe courtesy of

Honey Glazed Pork Tenderloin with Fresh Peach Salsa

Great recipe for the peaches arriving fresh to the Market from Wayne Miller Michigan Fruit and Klug Orchards. Nonie’s Bees has your local honey. And, the pork tenderloin is available from Farmer Nick’s and Pastured Perfect.  Another great meal Farmers Market meal.


Fresh Peach Salsa:

Honey Glazed Pork Tenderloin with Fresh Peach Salsa.jpg
  • 1 ripe, freestone peach
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons minced red onion
  • 1 tablespoon honey (more if the peaches are not really sweet)
  • 1/2 tablespoon extra-virgin olive oil
  • Zest and juice of 1 lime
  • Pinch coarse sea salt
  • Pinch freshly ground pepper

Honey Glazed Pork Tenderloin:

  • 1 pork tenderloin (about 1 pound)
  • 4 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon coarse ground sea salt, plus more for sprinkling
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons light, local honey
  • 2 shallots, peeled and thinly sliced


For the salsa:

  1. Cut the peach in half. Remove the pit and dice the fruit. Place in a small bowl. Add the cilantro, onion, honey, oil, lime zest and juice, salt and pepper. Stir gently and allow to sit, covered.

For the pork:

  1. Remove excess fat and the silver skin from the tenderloin. Put the tenderloin in a shallow bowl large enough to accommodate it. Drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, salt, and pepper. Drizzle with the honey. Let sit for 30 minutes.
  2. Prepare a grill to medium-high heat. Put the marinated pork on the grill and cook, about 5 minutes. Shift the pork 90 degrees and grill for 5 more minutes. Flip it over and repeat. Cook until the internal temperature is 145 degrees F. Remove from the grill and let sit for 5 minutes.
  3. Place the remaining 2 tablespoons olive oil in a saute pan. Add the shallots when the oil starts to shimmer. Saute until crispy, and then drain on a paper towel. Sprinkle with salt.
  4. .Slice the pork and serve with the shallots and salsa.

Recipe courtesy of Laurey's, Show: Chuck's Eat the Street, The Food Network


Summer Peach and Tomato Salad

Simplicity has never looked so beautiful. A stunning combination of skin-on peaches and heirloom tomatoes of various colors, sizes, and shapes creates a sweet-savory salad that pairs well with grilled pork.  We are thinking pairs that it pairs even better with salmon and shrimp from The Aspiring Kitchen.  Shop the Market where you will find fresh fruits and veggies from our Farm Stand Vendors.


1/4 cup thinly vertically sliced red onion

1/2 pound ripe peaches, pitted and cut into wedges

1/4 pound heirloom beefsteak tomatoes, cut into thick wedges

1/4 pound heirloom cherry or pear tomatoes, halved

1 tablespoon sherry vinegar

1 1/2 teaspoons extra-virgin olive oil

1 teaspoon honey

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/4 cup (1 ounce) crumbled feta cheese

2 tablespoons small basil leaves or torn basil


1. Combine first 4 ingredients in a large bowl.

2. Combine vinegar, olive oil, honey, salt, and pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over peach mixture; toss well to coat. Sprinkle with cheese and basil.

Recipe courtesy of Cooking Light

Grilled Peaches

With fresh peaches at the Market, along with great Market offerings, you can make this extremely simple recipe into something special for summer entertaining!  Peaches are grilled with a balsamic glaze, then served up with crumbled blue cheese.  Try replacing the sugar in the recipe with the flavored vinegars from Wild Tree and The Olive Tap.  We suggest a glass a wine from Glunz Family Winery for the perfect pairing.  Ask Demetri for his pick.


grilled peaches2.jpg
  • 3/4 cup balsamic vinegar
  • 2 teaspoons freshly ground black peppercorns
  • 2 large fresh peaches with peel, halved and pitted
  • 2 1/2 ounces blue cheese, crumbled
  • 3 tablespoons white sugar


  1. In a saucepan over medium heat, stir together the white sugar, balsamic vinegar, and pepper. Simmer until liquid has reduced by one half. It should become slightly thicker. Remove from heat, and set aside.
  2. Preheat grill for medium-high heat.
  3. Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes, or until the flesh is caramelized. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2 to 3 minutes.
  4. Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze. Sprinkle with crumbled blue cheese.

Recipe courtesy of All Recipes