The Fare Sage

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Grilled peach, ricotta and fennel salad

Salad of grilled peach, ricotta and fennel | The Fare Sage

6 comments

  1. What an utterly delectable salad, as pleasing to the eye as, undoubtedly, it is to the palate. Thank you for sharing your gorgeous creation.

    Your basil oil sounds marvelous too. One note of caution: Herbed oils need special handling and preparation to avoid possible botulism poisoning. Last year, after publishing an article about infusing olive oil with fresh rosemary, I was grateful that an alert blogger friend posted a link to this article from the University of Maine Extension office on how to make and store herbed oils safely. You may already know this, but I didn’t see a mention of it in the how-to section on the basil oil, so thought better to be safe and pass it along!

    1. Thank you so much Kathryn! 😀
      And thank you for the info too. I actually intended to include a ‘best used immediately’ note so will update that now. Thanks again 🙂

  2. I love all the salads, but the fennel in here really gets me excited. So much flavor!

    1. Thanks Melanie, I hope you enjoy it! 🙂

  3. This sounds like a really delicious salad 🙂

    1. Thanks so much Sasha!

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