Description
A refreshing summer salad combining ripe peaches, peppery arugula, and creamy goat cheese, balanced with toasted pecans and a honey-Dijon vinaigrette. This no-cook dish offers a bright, seasonal flavor profile perfect for light lunches or outdoor gatherings.
Ingredients
4 ripe peaches, pitted and sliced
6 cups fresh arugula, washed and dried
1/2 cup crumbled goat cheese
1/4 cup toasted pecan halves
1/4 medium red onion, thinly sliced
1/4 cup fresh basil leaves, chopped
1 tablespoon honey
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
2 tablespoons olive oil
Salt and black pepper to taste
Instructions
Wash arugula thoroughly and drain
Slice peaches into 1cm wedges
Crumble goat cheese and set aside
Toast pecans in a dry skillet over medium heat until fragrant
Make vinaigrette by whisking honey, balsamic vinegar, Dijon mustard, olive oil, salt, and pepper
In a large bowl, combine arugula, peach slices, red onion, and basil
Sprinkle goat cheese and toasted pecans over the salad
Toss gently with vinaigrette just before serving
Notes
Use nectarines as a peaches alternative
Feta cheese can replace goat cheese for a saltier flavor
To store, keep vinaigrette separate and toss with the salad just prior to serving
Add crumbled prosciutto if pork derivatives are permitted
- Prep Time: 15
- Category: Recettes de Salades Saines et Faciles
- Method: Raw preparation (no cooking)
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg