Arugula, Peach and Goat Cheese Salad
3 medium, ripe but not mushy
1 Tbsp, extra virgin
Red wine vinegar
¼ pinch, freshly ground (plus extra for garnish - optional)
6 cup(s), baby variety
Uncooked red onion(s)
½ small, thinly sliced
Semisoft goat cheese
¼ cup(s), crumbled
Salted dry-roasted pistachio nuts
¼ cup(s), coarsely chopped
- Peel and pit one peach; cut it into chunks. Cut remaining peaches into thin slices or wedges; set aside.
- Put peach chunks, oil, vinegar, salt and pepper in a blender; blend until smooth and set aside.
- Place arugula, onion and peach slices in a large serving bowl; drizzle with dressing and gently toss to coat. Sprinkle with cheese and nuts; grind some extra black pepper over top, if desired. Yields about 2 cups salad mixture and 1 tablespoon each cheese and nuts per serving.