Arugula Salad with Peaches and Goat Cheese
It’s mid-summer. You are hungry for lunch but the heat and humidity leave you with only enough energy to toss a few ingredients together. Why not try this delicious salad of arugula and peaches?
It’s super simple, including the dressing, and takes minutes to prepare. I served with naan bread warmed up in the toaster oven.
Arugula Salad with Peaches and Goat Cheese - By Lidey Heuck, NYT Cooking
2 servings (with dressing left over for another time)
¼ cup pine nuts
¼ cup extra-virgin olive oil
2 tablespoons champagne vinegar or white wine vinegar
½teaspoon kosher salt
¼teaspoon black pepper
4 to 5 ounces baby arugula
2 ripe peaches, pitted and sliced
½ cup julienned fresh basil leaves
2 ounces creamy goat cheese, crumbled (about ½ cup), plus more to taste
Step 1
In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 3 minutes. Remove from the heat.
Step 2
In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper.
Step 3
Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat. Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat. Toss gently and serve immediately.
Using pre-crumbled goat cheese from Farm Boy, and a package of triple washed arugula made for very little prep drudgery. Both chef and guest enjoyed a very tasty lunch!
