2. I used half of the dressing. This recipe is from The New York Times, contributed by Lidey Heuck. Change ), You are commenting using your Google account. If I knew you were coming I'd have baked a cake…. July’s recipe, arugula salad with grilled peaches and goat cheese, combines the spiciness of the arugula with the sweetness of the peaches and saltiness of the goat cheese. Add the peach slices, goat cheese and almonds, and gently toss to combine. 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. Pour just enough dressing over the greens to moisten and toss to coat. This is the chicken dish of the summer! Stir until arugula is well coated in the goat cheese and the salad is well mixed. To make the vinaigrette: combine all ingredients in a small jar or container with a tight-fitting lid. Toss to coat. Arugula Salad with Peaches and Goat Cheese, a delicious, lively mix of sweet and savory. Keep salad in medium bowl or divide ingredients among 2-3 small plates. Drizzle the olive oil and balsamic vinegar on top. This summery peach salad features sweet 'n' smoky grilled peach wedges, fresh arugula, crumbled goat cheese, and sliced prosciutto. I loved this simple salad so much, I had to post it first. Add more goat cheese and dressing if desired. Lovely. Subscribe now for full access. Cut an X in bottom of each peach and immerse in boiling … In a blender, combine the cherries and water until liquefied. Center a mound of the salad on the salad plates. I have a quite a few summer recipes to share. As with almost anything else that showcases local and seasonal ve… Remove from the heat. Put the arugula into a large bowl. (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 a little honey over each peach half. If you can’t find Marcona almonds, feel free to use … 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. MARCONA ALMONDS Makes 1 cup Upping the summer salad game with this peach and goat cheese salad! Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat. Love the combination of flavors in this salad Josette! Pour just enough dressing over the greens to moisten, and toss to coat. Served with a simple arugula salad, but it can be served with any green. Add beets and peaches and toss gently. Saute for 5 minutes on medium heat until the peaches are coated. Sprinkle a little sea salt over the top. https://livesimply.me/arugula-salad-with-peaches-and-lemon-vinaigrette The author also suggested substituting cherries, strawberries, plums, raspberries or even cherry tomatoes. Food Stylist: Barrett Washburne. Change ). NYT Cooking is a subscription service of The New York Times. 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. Post was not sent - check your email addresses! In a bowl, mix the arugula, peaches, sliced shallots and toasted almonds. … I’ve already made it a couple of times! Summertime, and the peaches are easy. I made the salad with white peach slices, but it would also be wonderful with sliced nectarines or mango. Change ), You are commenting using your Facebook account. Yield: Serves 4 to 6 as an appetizer or side salad, Posted in Appetizers, Greens, Quick, Recipes, Salads & Dressings, Sides, Vegetarian, Tags: appetizer, arugula, basil, brunch, champagne vinegar, cherries, goat cheese, mango, nectarines, peaches, pine nuts, plums, raspberries, salad, salad dressing, strawberries, summer, walnuts, white wine vinegar. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Drizzle with honey and sprinkle with salt. 3. 2 ripe peaches, pitted and cut into 1/4-inch slices (about 10 ounces) ½ cup julienned fresh basil leaves 2 ounces creamy goat cheese, crumbled (about ½ cup), plus more to taste Add the peaches, basil, chicken, goat cheese and toasted pecans and toss to coat. (I used a small cast iron skillet.) Cut the fresh peaches into wedges and mix with the honey and balsamic vinegar. Finish off the salad with the salt, a few twists of … Pour just enough dressing over the greens to moisten, and toss to coat. Chiffonade a handful of purple basil into the bowl. Pour the other half of the vinaigrette into a jar or airtight container and store in the refrigerator until … Place the arugula in a large salad bowl. Enter your email address to follow this blog and receive notifications of new posts by email. Place the arugula in a large salad bowl. Crumble the goat cheese … Season it with a pinch of salt and pepper. In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 3 minutes. Thank goodness. Toss gently and serve immediately. 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 Preparation. Andrew Purcell for The New York Times. In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about … I love the seasonal substitutions for the peaches too. In a food processor, place lemon, basil, olive oil, honey, salt, and pepper. Ginia Bellafante, Mark Strausman, Susan Littlefield. Remove the peaches from the grill and serve on top of the arugula. Add basil and again toss gently. I hope that you get a chance to try it. Variations. It is composed of many of my seasonal favorites. Grilled Peach Salad is the ultimate summer side dish recipe. peaches, basil, goat cheese and toasted pine nuts and toss to coat. Place one round of nut/berry encrusted goat cheese on top of arugula. Change ), You are commenting using your Twitter account. To make the salad, I start with a bed of arugula and then add grilled peaches, blueberries, crumbled goat cheese, and Marcona almonds. … Place peach halves on top of greens, add a squeeze of lemon juice,and a light sprinkling of sea salt and fresh ground pepper to taste. Pour the farro into a large serving bowl. Sorry, your blog cannot share posts by email. ( Log Out / The saltiness of the goat cheese and prosciutto is an irresistible complement to the sweet peaches and spicy arugula. Add more goat cheese and dressing if desired. Place the peaches in a bowl. Balsamic Peach, Basil + Goat Cheese Stuffed Chicken Breast with an Arugula Salad Chicken breasts stuffed with a flavorful balsamic peach, basil, arugula and goat cheese mixture, and topped with a balsamic reduction. In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper. Jump to Recipe. Rating: 3.5 stars 51 Ratings. Instructions Place arugula in a large bowl and top with cumbers and peaches. This salad couldn’t be simpler, and can be easily assembled almost entirely using ingredients you can find at your local farmers’ market. Pour on about half the vinaigrette and toss, adding more dressing as needed to lightly but thoroughly coat the leaves. I bought everything except the pistachios, goat cheese, olive oil, and vinegar at mine—though you might be lucky enough to find everything at yours! 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). peaches, basil, goat cheese and toasted pine nuts and toss to coat. Remove and let cool. Salt and pepper to taste. Bright, fresh, creamy, crunchy and absolutely perfect. Well, easy to come by! The peaches are grilled until smoky and extra sweet and served with arugula, blueberries, candied curry pecans, and a honey … Recipe below. Place the arugula in a large salad bowl. Crumble the goat cheese on top. 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. Get recipes, tips and NYT special offers delivered straight to your inbox. Add 1/2 teaspoon salt and soak 10-15 minutes to remove bitterness.. Whisk dressing ingredients together in a small bowl. Strain the cherries using a fine meshed … Whisk olive oil and lemon juice together in a medium bowl. In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 2 to 3 minutes. Divide the tossed arugula onto 4 salad plates. 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. ( Log Out / Toss gently Whisk together vinegar, juice, and salt, then add extra-virgin oil in a stream, whisking until emulsified. Garnish each plate with 1 oz of goat cheese and 1 tbsp sunflower seeds or walnuts. How useful was this post? ( Log Out / Remove from the heat. Arugula, Peach, and Cheddar Salad Arugula, Peach, and Cheddar Salad. P eaches and I haven’t always been on the best of terms. Thinly slice red onion using a mandolin ( if possible) and place in a small bowl of water. Toss gently and serve immediately. Add the arugula, corn, tomatoes, sliced green onions, and basil. 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 fact, I’ll go entire seasons without buying a single one. Make the dressing by whisking in a bowl or shaking in a jar 1/2 cup olive oil, 1/4 cup lemon juice, 1 … Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat. Blend until very smooth. Slice nectarines into 1/2 inch thick slices. While the peaches are on the grill, toss the arugula with the lemon juice and olive. Sprinkle the crumbled goat cheese over the strawberries, followed by the chopped basil. Create a free website or blog at WordPress.com. 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