She’s so foxy I don’t even want to eat her….
This little beauty requires a couple fine ingredients and barely any time.
Nutty Peach Salad ::
- ripe peaches, skinned and sliced
- soft goat cheese
- olive oil
- balsamic reduction
- salt & pepper
Let’s start off with candying walnuts. There are a couple ways, I prefer to use honey. Place a few tablespoons of honey in a glass bowl with a dash of salt and cayenne pepper. Microwave for about 10 seconds to thin out the honey. Toss in the walnuts and mix well. Line your baking sheet with parchment paper and all the sticky nuts. Bake for 15 minutes at 350°F and give it a shake around the 7 minute mark. Set aside and allow to cool.
Remove the arugula stems, wash and dry. Place the greens in a big salad bowl along with your sliced peaches, crumble in some goat cheese and toss that salad. Squeeze in half a lemon, add a small splash of good quality olive oil, pinch of salt, fresh cracked pepper and your nuts. Toss toss.
Grab your serving plate and drizzle balsamic reduction on to plate in a zig zag motion. Gently build a salad mountain aiming to gain height. Salads look so elegant when they’re high.
*Arugula wilts FAST. Never dress the salad until the moment of service.
Photo credits to Lili.