Begin by candying your walnuts. Melt butter in a medium skillet over medium heat. Add walnuts and brown sugar, mixing continuously until walnuts are covered and sugar is melted. Place a sheet of wax paper on a plate, coat lightly with cooking spray and lay walnuts in a single layer. Sprinkle lightly with fine sea salt. Set aside and allow to cool.
Heat oven to high broil. Lay peach slices in a single layer and place under the broiler. Watch carefully and remove when peaches start to sizzle and brown, approximately 5-8 minutes.
Wash lettuce and dry well. Toss into a large serving bowl. Top with Gorgonzola cheese and shallots.
Combine Dijon mustard through freshly ground black pepper in an airtight container and shake, shake, shake until mixed. Add lettuce and toss well.
Lastly, and right before serving, add peach slices and candied walnuts. Enjoy your Peach and Gorgonzola Salad with Tangy Peach Dressing!
If you've tried this recipe, come back and let us know how it was!