Roasted Peach Salad

2 heads of frisee washed and dried
2 cups of arugula salad washed and dried
8 Ontario peaches cut in half stone removed
4 red onions (bulb preferably)cut in wedges
2 fennel heads washed and cut in wedges
16 crispy bacon slices
1 cup toasted California walnuts
1/2 lb Niagara gold cheese
olive oil to use throughout the recipe
balsamic vinegar to drizzle
salt and pepper to taste

Method:

Preheat the oven to 500f.

Place the peaches, onions & fennel in a bowl and drizzle lightly with some olive oil, season with salt and pepper and place carefully on a greased baking sheet, make sure to turn the peaches cut side up and that nothing is piled up or it won’t roast properly.

Cook for about 10 minutes, remove from the oven and cool completely before touching.

Place the frisee in a serving platter and sprinkle the arugula all over it.

Place the roasted onions, fennel and the bacon scattered nicely all over and cut the peaches in half and arrange on the platter as well.

Shred some Niagara gold cheese all over and sprinkle the walnuts.

Season with salt and fresh pepper, drizzle some olive oil and balsamic vinegar.