Recipe: Peach Salad with Ancho Chile Dressing

Recipe by Cameron Thompson, Farm Burger

Demonstrated at the Westside Farmers Market on Sunday, July 10, 2016


  • 4 peaches, sliced (Watsonia Farms)
  • 2 large mint leaves, julienned
  • 3 tablespoons toasted pecans (Pearson Farm)
  • 1 tablespoon crumbled feta cheese (Decimal Place Farm)
  • 2 tablespoons ancho chile dressing (recipe below)
    • 1 cup sugar
    • 4 toasted ancho chiles
    • 1 teaspoon Dijon mustard
    • 2 cups lemon juice
    • 2 cups water
    • 2 cups vegetable oil
    • Salt, to taste


  1. Make the dressing. In a blender, blend together sugar and ancho chiles until it becomes a fine powder. Add mustard and lemon juice and blend until it becomes a paste. Slowly add oil and water to form a vinaigrette. Season with salt.
  2. Pile peaches in a small bowl and coat with dressing.
  3. Top with mint, pecans and feta. Serve.

Community Farmers Markets