I got some early peaches at the farmer's market in old town Alexandria (reported to be the oldest continuously operating farmer's market in America) and thought, why not? I mean, I like peaches and hazelnuts, and at least like fennel a little bit. How bad could it be? Well...not bad, not bad at all. In fact, kind of good!
I realized that 4 June is my 29th anniversary of supporting the Marine Corps. I am so humbled and grateful at being given the opportunity to work with the finest group of individuals to walk the face of the earth. I am a much better person for knowing each and ever one of them...cheers to OPP, Spooner and Herbie!
I roasted 6 peaches (small ones, after quartering them and sprinkling them with olive oil and salt) at 375 for 10 minutes. I simultaneously roasted 1/2 cups of hazelnuts. While they were roasting I shaved 2 cups of fennel. I actually couldn't find my mandoline so I just chopped the fennel finely.
I chopped the hazelnuts and peeled and chopped the peaches. I took half of a peeled peach and put it into the food processer with olive oil, vinegar and salt to make a vinaigrette. Tossed the remaining peaches and fennel, topped with vinaigrette and hazelnuts. Tasted fresh, kind of sweet and tart.
Pictures aren't working. Will upload later!