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. Whisk olive oil and lemon juice together in a medium bowl. This summery peach salad features sweet 'n' smoky grilled peach wedges, fresh arugula, crumbled goat cheese, and sliced prosciutto. Preparation. In a large bowl, toss together peaches, arugula, shallot, almonds, basil Whisk together last 7 ingredients or combine in a Mason Jar Drizzle over salad and Serve with 1 oz Goat Cheese on top. Sorry, your blog cannot share posts by email. I used half of the dressing. Drizzle with honey and sprinkle with salt. 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. 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. I loved this simple salad so much, I had to post it first. This is the chicken dish of the summer! Toss gently and serve immediately. Remove from the heat. In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about … Place one round of nut/berry encrusted goat cheese on top of arugula. Thank goodness. I’ve already made it a couple of times! Cut an X in bottom of each peach and immerse in boiling … Sprinkle a little sea salt over the top. Center a mound of the salad on the salad plates. Upping the summer salad game with this peach and goat cheese salad! I made the salad with white peach slices, but it would also be wonderful with sliced nectarines or mango. In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 2 to 3 minutes. Add beets and peaches and toss gently. Arugula Salad with Peaches and Goat Cheese, a delicious, lively mix of sweet and savory. In a bowl, mix the arugula, peaches, sliced shallots and toasted almonds. peaches, basil, goat cheese and toasted pine nuts and toss to coat. 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. 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 peaches, basil, goat cheese and toasted pine nuts and toss to coat. NYT Cooking is a subscription service of The New York Times. Instructions Place arugula in a large bowl and top with cumbers and peaches. 3. Keep salad in medium bowl or divide ingredients among 2-3 small plates. ( Log Out / To make the salad, I start with a bed of arugula and then add grilled peaches, blueberries, crumbled goat cheese, and Marcona almonds. 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. Enter your email address to follow this blog and receive notifications of new posts by email. Remove and let cool. Add the arugula, corn, tomatoes, sliced green onions, and basil. Crumble the goat cheese on top. Remove the peaches from the grill and serve on top of the arugula. It is composed of many of my seasonal favorites. In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 3 minutes. ( Log Out / Sprinkle the crumbled goat cheese over the strawberries, followed by the chopped basil. 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. Make the dressing by whisking in a bowl or shaking in a jar 1/2 cup olive oil, 1/4 cup lemon juice, 1 … (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.). 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). Slice nectarines into 1/2 inch thick slices. MARCONA ALMONDS Makes 1 cup Place the peaches in a bowl. Post was not sent - check your email addresses! Bright, fresh, creamy, crunchy and absolutely perfect. Stir until arugula is well coated in the goat cheese and the salad is well mixed. Pour just enough dressing over the greens to moisten and toss to coat. In a food processor, place lemon, basil, olive oil, honey, salt, and pepper. Add the peach slices, goat cheese and almonds, and gently toss to combine. In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper. How useful was this post? I have a quite a few summer recipes to share. Pour just enough dressing over the greens to moisten, and toss to coat. Garnish each plate with 1 oz of goat cheese and 1 tbsp sunflower seeds or walnuts. Love the combination of flavors in this salad Josette! Add more goat cheese and dressing if desired. ( Log Out / Put the arugula into a large bowl. I love the seasonal substitutions for the peaches too. Drizzle the olive oil and balsamic vinegar on top. Food Stylist: Barrett Washburne. While the peaches are on the grill, toss the arugula with the lemon juice and olive. Salt and pepper to taste. This salad couldn’t be simpler, and can be easily assembled almost entirely using ingredients you can find at your local farmers’ market. Drizzle a little honey over each peach half. The peaches are grilled until smoky and extra sweet and served with arugula, blueberries, candied curry pecans, and a honey … Add 1/2 teaspoon salt and soak 10-15 minutes to remove bitterness.. Whisk dressing ingredients together in a small bowl. (I used a small cast iron skillet.) 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. Toss gently and serve immediately. Summertime, and the peaches are easy. Change ), You are commenting using your Google account. 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 Change ). Cut the fresh peaches into wedges and mix with the honey and balsamic vinegar. Add basil and again toss gently. Create a free website or blog at WordPress.com. Strain the cherries using a fine meshed … Pour the farro into a large serving bowl. Rating: 3.5 stars 51 Ratings. Pour on about half the vinaigrette and toss, adding more dressing as needed to lightly but thoroughly coat the leaves. … Subscribe now for full access. 2. Served with a simple arugula salad, but it can be served with any green. Andrew Purcell for The New York Times. Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat. Toss to coat. If you can’t find Marcona almonds, feel free to use … Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat. 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! Saute for 5 minutes on medium heat until the peaches are coated. The saltiness of the goat cheese and prosciutto is an irresistible complement to the sweet peaches and spicy arugula. In fact, I’ll go entire seasons without buying a single one. If I knew you were coming I'd have baked a cake…. Thinly slice red onion using a mandolin ( if possible) and place in a small bowl of water. Divide the tossed arugula onto 4 salad plates. In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper. Recipe below. Variations. … Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Arugula, Peach, and Cheddar Salad Arugula, Peach, and Cheddar Salad. Whisk together vinegar, juice, and salt, then add extra-virgin oil in a stream, whisking until emulsified. Well, easy to come by! Change ), You are commenting using your Facebook account. Change ), You are commenting using your Twitter account. Pour just enough dressing over the greens to moisten, and toss to coat. The author also suggested substituting cherries, strawberries, plums, raspberries or even cherry tomatoes. Chiffonade a handful of purple basil into the bowl. Get recipes, tips and NYT special offers delivered straight to your inbox. I hope that you get a chance to try it. Ginia Bellafante, Mark Strausman, Susan Littlefield. Crumble the goat cheese … Add more goat cheese and dressing if desired. P eaches and I haven’t always been on the best of terms. https://livesimply.me/arugula-salad-with-peaches-and-lemon-vinaigrette Grilled Peach Salad is the ultimate summer side dish recipe. Finish off the salad with the salt, a few twists of … Blend until very smooth. As with almost anything else that showcases local and seasonal ve… Place the arugula in a large salad bowl. 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. 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. Season it with a pinch of salt and pepper. In a blender, combine the cherries and water until liquefied. Place the arugula in a large salad bowl. Jump to Recipe. Toss gently Lovely. Add the peaches, basil, chicken, goat cheese and toasted pecans and toss to coat. This recipe is from The New York Times, contributed by Lidey Heuck. 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