Kentucky Spring Greens with Pickled Peaches Recipe

Churchill Downs Executive Chef David Danielson and his crew serve nearly 6,000 pounds of pickled vegetables and fruits to the 275,000 race fans that converge on Louisville for the Kentucky Oaks and Derby. 

While Danielson is cooking up his signature dishes, he often snacks on the pickled peaches he serves with pork chops and other entrees. “One day I was like, hey, these would be great in a salad,” Danielson told us during a break from preparing for this week’s races.

Danielson also buys close to 500 pounds of locally sourced goat cheese curds for the races and figured those would be pretty tasty with the peaches. They were. See if you agree.

For the pickling liquid
1 pound granulated sugar
1 cup apple cider vinegar
¼ teaspoon crushed red pepper flakes
¼ teaspoon kosher salt
1 cinnamon stick
4 whole cloves
½ cup water

For the salad
1 pound frozen sliced peaches
1 pound mixed baby greens
1 cup chopped pecans
5 ounces cider sorghum vinaigrette
4ounces goat cheese

For the pickled peaches
Allow peaches to thaw overnight. Place slices in a tall pan or mixing bowl. Combine sugar, apple cider vinegar, crushed red pepper flakes, salt, cinnamon stick, cloves and water in a medium sized sauce pot. Bring the mixture to a rapid boil, immediately pour over the peaches and wrap tightly with plastic wrap while it is still hot. Place the peaches in refrigerator overnight, or up to seven days.

For the salad
Place mixed greens in a large mixing bowl and drizzle the cider sorghum dressing, tossing until coated evenly. Place greens on your favorite serving platter or salad bowl, topping with pickled peaches, toasted pecans and crumbled goat cheese.