Peach and Arugula Salad
A refreshing Peach and Arugula salad featuring seasonal fruits and a zesty dressing.
Equipment
- bowl
- whisk
- knife
- cutting board
Ingredients
- 8 ounces peaches (about 2 regular or 3-4 Saturn peaches)
- 5 ounces arugula
- 3 tablespoons champagne vinegar
- ½ teaspoon honey
- ½ teaspoon whole grain mustard
- 1 tablespoon minced shallot
- 4 tablespoons extra virgin olive oil
- 1 tablespoon coarsely chopped tarragon leaves
- Salt and pepper
- 2 ounces ricotta salata shaved or crumbled
- ¼ cup toasted pistachios (optional)
Instructions
- Cut peaches in half and remove pits. Thinly slice peaches and place in a large bowl with arugula.
- In a separate small bowl, whisk together vinegar, honey, mustard, and shallot. Slowly add the olive oil in a stream, whisking until emulsified. Stir in the tarragon. Season to taste with salt and pepper.
- Add dressing to peaches and arugula and toss. Divide salad between plates, sprinkle with ricotta salata and pistachios, and serve.
Nutrition
Serving: 1servingCalories: 180kcalCarbohydrates: 10gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 5mgSodium: 150mgPotassium: 250mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 1mg
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