Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat. Rating: 3.5 stars 51 Ratings. Arugula Salad with Peaches and Goat Cheese, a delicious, lively mix of sweet and savory. This summery peach salad features sweet 'n' smoky grilled peach wedges, fresh arugula, crumbled goat cheese, and sliced prosciutto. In fact, I’ll go entire seasons without buying a single one. Salt and pepper to taste. Crumble the goat cheese … Sprinkle a little sea salt over the top. Change ), You are commenting using your Facebook account. Add beets and peaches and toss gently. Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat. Add the arugula, corn, tomatoes, sliced green onions, and basil. Well, easy to come by! Add basil and again toss gently. This simple, quintessential summer salad is a reminder that seasonal ingredients at their very best don’t need much fussing (or much cooking at all, in this case). Lovely. Divide the tossed arugula onto 4 salad plates. Place the arugula in a large salad bowl. Summertime, and the peaches are easy. In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about … Jump to Recipe. I hope that you get a chance to try it. Place the arugula in a large salad bowl. Preparation. I’ve already made it a couple of times! Create a free website or blog at WordPress.com. Pour on about half the vinaigrette and toss, adding more dressing as needed to lightly but thoroughly coat the leaves. Pour the other half of the vinaigrette into a jar or airtight container and store in the refrigerator until … Stir until arugula is well coated in the goat cheese and the salad is well mixed. Place one round of nut/berry encrusted goat cheese on top of arugula. Pour the farro into a large serving bowl. A base of arugula (or other light greens like baby kale + spinach would work well too), a few dollops of ricotta (I used good whole milk ricotta), sliced peaches, sliced avocado, torn basil, thyme, salt, and peppers. Ingredients: 4 cups arugula, preferably wild arugula, washed and spun dry; 1 tablespoon chopped slivered basil leaves; 1 tablespoon sherry vinegar; 1 teaspoon balsamic vinegar Strain the cherries using a fine meshed … https://livesimply.me/arugula-salad-with-peaches-and-lemon-vinaigrette Toss gently and serve immediately. Ginia Bellafante, Mark Strausman, Susan Littlefield. Food Stylist: Barrett Washburne. 2. Pour just enough dressing over the greens to moisten, and toss to coat. Get recipes, tips and NYT special offers delivered straight to your inbox. Add the peaches, basil, chicken, goat cheese and toasted pecans and toss to coat. The peaches are grilled until smoky and extra sweet and served with arugula, blueberries, candied curry pecans, and a honey … peaches, basil, goat cheese and toasted pine nuts and toss to coat. Upping the summer salad game with this peach and goat cheese salad! Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Change ). Andrew Purcell for The New York Times. I used half of the dressing. This is the chicken dish of the summer! I have a quite a few summer recipes to share. ripe peaches, pitted and cut into 1/4-inch slices (about 10 ounces), ounces creamy goat cheese, crumbled (about ½ cup), plus more to taste, Click to share on Twitter (Opens in new window), Click to email this to a friend (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Reddit (Opens in new window), Arugula Salad with Peaches, Basil, Goat Cheese & Pine Nuts. If you can’t find Marcona almonds, feel free to use … NYT Cooking is a subscription service of The New York Times. ( Log Out /  ( Log Out /  (I used a small cast iron skillet.) Chiffonade a handful of purple basil into the bowl. ( Log Out /  In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 2 to 3 minutes. Recipe below. As with almost anything else that showcases local and seasonal ve… Place the peaches in a bowl. Drizzle a little honey over each peach half. In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper. Grilled Peach Salad is the ultimate summer side dish recipe. Toss to coat. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 3 minutes. Thinly slice red onion using a mandolin ( if possible) and place in a small bowl of water. To make the vinaigrette: combine all ingredients in a small jar or container with a tight-fitting lid. The author also suggested substituting cherries, strawberries, plums, raspberries or even cherry tomatoes. I made the salad with white peach slices, but it would also be wonderful with sliced nectarines or mango. This recipe is from The New York Times, contributed by Lidey Heuck. Slice nectarines into 1/2 inch thick slices. Keep salad in medium bowl or divide ingredients among 2-3 small plates. Remove from the heat. While the peaches are on the grill, toss the arugula with the lemon juice and olive. Arugula, Peach, and Cheddar Salad Arugula, Peach, and Cheddar Salad. (I used 4 T olive oil and 2 T vinegar but used about half of the dressing on the salad and reserved the remaining dressing.). Drizzle with honey and sprinkle with salt. Thank goodness. Opt out or, tablespoons champagne vinegar or white wine vinegar, ripe peaches, pitted and cut into 1/4-inch slices (about 10 ounces), ounces creamy goat cheese, crumbled (about ½ cup), plus more to taste. The saltiness of the goat cheese and prosciutto is an irresistible complement to the sweet peaches and spicy arugula. The ideal fusion of flavour and texture is created between the sweetness from the the soft peaches, crunchy red onions and the chewy candied pecans, and the tanginess and intense flavours of the crumbly goat cheese and leafy arugula. How useful was this post? Change ), You are commenting using your Twitter account. Here, peppery arugula and earthy goat cheese get brightened with juicy summer peaches, but the recipe can be tweaked to suit all seasons: If you can’t find ripe peaches, you can use cherries, strawberries, plums, raspberries or even cherry tomatoes in their place. In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper. Remove the peaches from the grill and serve on top of the arugula. Pour just enough dressing over the greens to moisten and toss to coat. It is composed of many of my seasonal favorites. This salad couldn’t be simpler, and can be easily assembled almost entirely using ingredients you can find at your local farmers’ market. Garnish each plate with 1 oz of goat cheese and 1 tbsp sunflower seeds or walnuts. Pour just enough dressing over the greens to moisten, and toss to coat. Crumble the goat cheese on top. Remove and let cool. Add 1/2 teaspoon salt and soak 10-15 minutes to remove bitterness.. 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