Peach and Arugula Salad
- 8 ounces peaches (about 2 regular or 3-4 Saturn peaches)
- 5 ounces arugula
- 3 tablespoons champagne vinegar
- 1/2 teaspoon honey
- 1/2 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
- 1/4 cup toasted pistachios (optional)
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Arugula (5 ounces)
- Peaches (8 ounces)
- Pistachios, toasted (1/4 cup)
- Shallot (1 tablespoon)
- Tarragon, leaves (1 tablespoon)
- Condiments
- Champagne vinegar (3 tablespoons)
- Mustard, whole grain (1/2 teaspoon)
- Cooking & Baking
- Honey (1/2 teaspoon)
- Olive oil, extra virgin (4 tablespoons)
- Salt and pepper (1)
- Dairy
- Ricotta salata (2 ounces)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published June 8, 2012 (8 months ago).
97 people saved this recipe.
