Peach and Cheese Leaf Salad

For the peach and cheese salad, pour boiling hot tap water over peaches, cool with water immediately and skin. Cut fruit in half, remove seeds and chop into narrow wedges. Cover and refrigerate.

To prepare marinade, mash Roquefort cheese in a baking bowl with a fork. Mix with mayo and whipping cream. Season to taste with pepper, juice of one lemon, salt and sugar. Add the peaches. Reserve a few slices for garnish.

Let the salad stand for half an hour in the icebox with the lid closed.

Arrange in a glass bowl or 2 glasses. Top with the coarsely chopped walnut kernels and peach wedges.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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