Description
A fresh and elegant summer salad made with juicy peaches, peppery arugula, creamy goat cheese, and toasted nuts tossed in a light honey balsamic vinaigrette.
Ingrédients
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- 2 large fresh peaches, sliced into thin wedges
- 5 cups fresh baby arugula, washed and dried
- ½ cup crumbled goat cheese (chèvre)
- ⅓ cup toasted walnuts or pecans
- 3 tbsp extra virgin olive oil
- 2 tbsp white balsamic vinegar or apple cider vinegar
- 1 tsp honey
- Salt and black pepper to taste
Préparation
- In a large salad bowl, whisk together olive oil, vinegar, honey, salt, and black pepper until fully emulsified.
- Add the baby arugula to the bowl and toss gently to coat evenly with the vinaigrette.
- Arrange the sliced peaches over the dressed arugula.
- Scatter crumbled goat cheese and toasted walnuts over the top.
- Toss very gently just before serving to avoid bruising the peaches.
Notes
Use ripe but firm peaches so they hold their shape. Toasting the nuts enhances flavor and adds extra crunch.
- Temps de préparation: 10 minutes
- Temps de cuisson: 0 minutes
- Catégorie: Salad
- Méthode: No Cook
- Cuisine: American
Valeurs nutritionnelles
- Taille d’une portion: 1 serving
- Calories: 210
- Sucres: 12g
- Sodium: 180mg
- Matières grasses: 15g
- Acides gras saturés: 4g
- Acides gras insaturés: 10g
- Acides gras trans: 0g
- Glucides: 17g
- Fibres: 3g
- Protéines: 5g
- Cholestérol: 10mg