Peach Salad with Basil and Goat Cheese

Method4 steps · about 10 min

1. 1

   Step 1: Have the peaches pitted and sliced, onion thinly sliced, cheese crumbled and walnuts chopped. In a small bowl, whisk together the lemon juice (2 tablespoons), red wine vinegar (1 tablespoon), 6 tablespoons olive oil, Dijon mustard (1 teaspoon), 2 tablespoons honey, ½ teaspoon kosher salt and black pepper to taste. Set the dressing aside.

   Uses 2 tablespoons lemon juice · 1 tablespoon red wine vinegar · 6 tablespoons extra virgin olive oil for the dressing · 1 teaspoon Dijon mustard · 2 tablespoons honey for the dressing · ½ teaspoon kosher salt for the dressing · Black pepper, to taste

2. 2

   Step 2: Layer the arugula (2) and basil (¼) leaves in a shallow serving bowl or on a platter.

   Uses 2 firmly packed cups arugula · ¼ loosely packed cup basil leaves

3. 3

   Step 3: Evenly arrange the sliced peaches, red onion (½ small), crumbled goat cheese and chopped walnuts (¼ cup) over the greens from step 2.

   Uses Complete arugula and basil layer · 2 ripe yellow peaches, pitted and sliced · ½ small red onion, thinly sliced · 2 tablespoons Tronchetto di Capra or other mild goat cheese, crumbled · ¼ cup walnuts, roughly chopped

4. 4

   Step 4: Drizzle dressing from step 1 over the assembled salad from step 3 to taste; use only as much as you like. Add a little extra salt or honey only if desired. Serve immediately. Refrigerate any unused dressing in an airtight container for up to 3 days.

   Uses Complete assembled peach salad · Dressing to taste, with any unused amount kept separately · Additional kosher salt, only if desired when serving · Additional honey, only if desired when serving