Peach Salad With Arugula, Basil, And Goat Cheese recipe – Simples Recipe Ever :- The peaches in this peach salad recipe are almost dripping with sunshine, and they are complemented by the creamy goat cheese and the slight bite of a Dijon vinaigrette.
Peach Salad With Arugula, Basil, And Goat Cheese recipe – Simples Recipe Ever
This salad is a perfect way to enjoy summer in every single bite! It only takes a few minutes to put together this vibrant peach salad, which is sure to become a favorite in your household at some point.
Ingredients
- 2 ripe yellow peaches, sliced
- ½ small red onion, thinly sliced
- 2 firmly packed cups arugula
- ¼ loosely packed cup basil leaves
- 2 tablespoons Tronchetto di Capra cheese or other mild goat cheese, crumbled
- ¼ cup walnuts, roughly chopped
For The Dressing:
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 6 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons honey
- ½ teaspoon kosher salt
- Black pepper, to taste
Instructions
Bring the Ingredients to a boil : Be sure to give the peaches a thorough washing in cold water. A paper towel should be used to pat them dry. The pits should be discarded once the peaches have been sliced into thin wedges. It is recommended to wash the basil and arugula leaves in cold water.
To get rid of any excess water, you can either pat them dry gently or use a salad spinner. Cut the basil leaves into tiny pieces by tearing them. The goat cheese should be crumbled and then left aside. Prepare the walnuts by chopping them and then toasting them in a dry skillet over medium heat until they become fragrant and faintly golden. Wait for it to cool down.
Put together the salad by To make the salad, add the sliced peaches, arugula, and basil leaves that have been split apart in a big bowl. In order to ensure that the ingredients are distributed evenly, give them a gentle toss. The crumbled goat cheese and the walnuts that have been roasted should be sprinkled over the salad.
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Dress the Salad: Drizzle the extra virgin olive oil over the salad, making sure that it evenly coats all of the components. Salt and pepper should be added to the salad just before serving. It is important to avoid adding too much salt to the dish because goat cheese contributes a salty flavor to it.
To complete the salad, sprinkle a large amount of balsamic glaze over the top. The sweetness of the glaze is the ideal compliment to the savory goat cheese and the luscious peaches when they are combined.
Serve, and take pleasure in: After it has been prepared, give the salad a light toss to disperse all of the flavors. If you want to give the salad to the entire family, divide it up into individual plates or serve it in the salad bowl.
In the event that you so wish, garnish the dish with more fresh basil leaves and a liberal amount of cracked black pepper. Immediately serve, and savor the explosion of sensations that the dish offers with each bite.
Nutrition
- Calories: 326.8kcal
- Carbohydrates: 19.5g
- Protein: 3.7g
- Fat: 27.6g
- Saturated Fat: 4.4g
- Polyunsaturated Fat: 5.8g
- Monounsaturated Fat: 16.4g
- Cholesterol: 3.2mg
- Sodium: 344.6mg
- Potassium: 203.8mg
- Fiber: 2.1g
- Sugar: 16.2g
- Vitamin A: 636.3IU
- Vitamin C: 8.9mg
- Calcium: 44.3mg
- Iron: 1mg
Notes
You may keep the second half of the onion in your refrigerator for up to a week if you seal it in a glass container and put it there. You can pickle it, or you can use it to make focaccia sandwiches or cucumber tomato salad.
For a selection of high-quality Mediterranean ingredients, such as olive oils, honey, jams, and spices, please stop by our shop during your visit.
