Arugula, Peach and Goat Cheese Salad
- Total Time
Peppery arugula and tart goat cheese go beautifully with sweet peaches. The combo is a true winner – especially topped with some chopped salted nuts.
peach(es)3 medium, ripe but not mushy
olive oil1 Tbsp, extra virgin
red wine vinegar1 Tbsp
table salt¼ tsp
black pepper¼ tsp, freshly ground (plus extra for garnish - optional)
arugula6 cup(s), baby variety
uncooked red onion(s)½ small, thinly sliced
semisoft goat cheese¼ cup(s), crumbled
salted dry-roasted pistachio nuts¼ 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.