Peach Salad with Basil and Goat Cheese
Original Recipe: themediterraneandish.com
INGREDIENTS:
- 2 ripe yellow peaches, sliced
- ½ small red onion, thinly sliced
- 2 firmly packed cups of arugula
- ¼ loosely packed cup of basil leaves
- 2 tablespoons Tronchetto di Capra cheese or other mild goat cheese, crumbled
- ¼ cup walnuts, roughly choppedFor the Dressing:
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 6 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons honey
- ½ teaspoon kosher salt
- Black pepper, to taste
DIRECTIONS:
- Make the vinaigrette. In a small bowl, whisk together the lemon juice, vinegar, olive oil, Dijon mustard, honey, salt, and pepper. Set aside.
- Layer the greens. Layer the arugula and basil in a shallow serving bowl or platter.
- Add the remaining ingredients. Evenly arrange the peaches, onions, goat cheese, and walnuts over the top.
- Finish and serve. Dress the salad to taste. Enjoy immediately.
PRO-TIPS:
- You can store the second onion half, sealed in a glass container in your fridge, for up to 1 week. Pickle it or use it for cucumber tomato salad or focaccia sandwiches.
Nutrition Facts:
Serving size – 1
- Carbohydrates – 19.5g
- Protein – 3.7g
- Fat– 27.6g
- Fiber – 2.1g
- Calories – 326.8Kcal
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